I Got the Blues Pint Sized Cakes Recipe
Cake Recipes From Food Gifts From Your Kitchen
I Got the Blues Pint Sized Cakes
2/3 c. shortening
2 2/3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. ground ginger
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
2 cups blueberries or huckleberries (fresh or defrosted, washed)
Cream shortening and sugar. Add eggs, baking powder, baking soda,
salt, and spices. Add water alternately with flour. Gently, stir in
nuts and berries.
Pour mixture into 8 greased wide mouth, tapered canning/freezing
jars filling each 1/2 full. Bake at 325 degrees for 35 to 45
minutes. Meanwhile, bring pot of water just to the boil. Label each
canning jar lid with the name of the bread, date, and expiration
date (use a Sharpie permanent marker). Place lids in hot water and
let soak at least 10 minutes.
When cakes are done remove 1 jar at a time and wipe sealing edge
with paper towel or cloth and screw cap on tightly. Let sit very
still on a towel on the counter until completely cooled. You should
be able to hear a little "ping" each time a jar seals. The heat will
vacuum seal the jar and the bread will keep for 6 months. Keep in a
cool, dry place.
Makes 8 pints.
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