Pound Cake in a Jar
1/2 pound (2 sticks) unsalted butter, softened
1 1/3 cups sugar
3 large eggs, plus 3 large egg yolks, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons water
1/2 teaspoon salt
1 1/2 cups plain cake flour
1. Adjust oven rack to middle position; preheat oven to 350 degrees.
Grease eight or more pint-size Mason jars, reserving the two-piece
2. Cream butter in bowl of electric mixer at medium-high speed until
smooth, about 15 seconds. Gradually add sugar and beat until light
and fluffy and almost white, 4 to 5 minutes, stopping occasionally
to scrape down sides of bowl.
3. Mix whole eggs, egg yolks, vanilla and water in a measuring cup
with a spout. With mixer running on medium-high, slowly drizzle in
egg mixture until well incorporated. Beat in salt.
4. With a spatula, gently fold in 1/2 cup of the flour by hand until
incorporated. Repeat twice, using 1/2 cup flour at a time, until all
flour is incorporated.
5. Place 1 cup of batter in each jar (filling each jar halfway). Be
sure to keep rims of jars clean, wiping batter off them as needed.
Place jars on a baking sheet, spaced an inch or two apart and not
touching. Carefully transfer to the oven. Bake 30 to 35 minutes, or
just until a toothpick inserted in the center comes out clean.
Meanwhile, sterilize jar lids in boiling water.
6. To each baked cake, screw on the two-piece lid. Jars will seal as
they cool, producing a 'ping' sound. To check the seal, press on the
top of a lid after the jars have completely cooled. If the lid
doesn't move, it's sealed. Once cooled, the cakes will pull away
from the sides of the jar, and be ready to eat.
7. Sealed jars can be stored at room temperature with other canned
goods. Cake should be safe to eat as long as the jars remain
vacuum-sealed and free from mold. Unsealed jars should be
refrigerated and eaten within two weeks.