Gingerbread in a Jar
5 jars (12 oz)
8 new lids and rings
BREAD:
2 1/4 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup butter, softened
3/4 cup water
1/2 cup molasses
Preheat oven at 325�F degrees. Place a baking sheet onto middle rack
and remove top rack from oven. Before starting batter, wash jars,
lids, and rings in hot soapy water and let drain, dry, and cool to
room temperature. Generously prepare inside of jars with butter. To
prepare batter, combine flour, sugar, baking soda, baking powder,
salt, ginger, cinnamon, and cloves in a mixing bowl. In another
mixing bowl, combine margarine, water and molasses. Divide batter
among 5 jars (should be slightly less than half full).
Carefully wipe rims clean, then place jars on baking sheet (or
they'll tip over) in the center of oven. Bake 40 minutes. Keep lids
in hot water until they're used. When cakes are done, remove jars
which are HOT from oven one at a time. If rims need cleaning, use
moistened paper towel. Carefully put lids and rings in place, then
screw tops on tightly shut. Place jars on a wire rack; they will
seal as they cool. |