Cherry Almond Cakes in a Jar
9 (12 ounce) canning jars
2 cups cake flour
1 1/2 teaspoons baking powder
2 cups maraschino cherries, drained, dried and cut in half
1/2 cup blanched almonds, finely ground
1/4 cup cake flour
1 1/2 cups granulated sugar
8 ounces cream cheese, softened
1 cup butter, softened
1 teaspoon almond extract
Wash the jars, lids and rings in hot soapy water and rinse well.
Allow the jars to air dry.
Once the jars are dry, generously grease the inside of each jar with
Stir together the 2 cups flour and the baking powder.
In a separate bowl, mix together the cherries, ground almonds and
1/4 cup of cake flour; set aside.
the sugar, cream cheese, butter and almond extract until light and
fluffy. Add the eggs and continue beating until well blended. Slowly
add the flour mixture, mixing well. Fold in the cherry mixture until
well blended. Divide the batter among the 9 jars, filling them about
half full. Wipe any batter off the rim of the jar. Place jars on a
baking sheet and bake at 325 degrees F for 35 to 40 minutes, or
until a skewer inserted into the cakes comes out clean.
While the cakes are baking, place the lids and rings in a pan of
water and bring to a boil. Remove from heat and leave them in the
water until the cakes are done. Remove the cakes from the oven one
at a time, place the lids and rings on them and tighten. Allow the
jars to cool, then check to be sure they have sealed. There should
be no movement on the lid. If any have not sealed properly, eat them
within a week. Sealed they will last up to 6 months in a cool, dark