Carrot Raisin Bread in a Jar
2 2/3 C. sugar
2/3 C. shortening
4 eggs
2/3 C. water
2 C. shredded carrots
3 1/2 C. flour
1/4 t. ground cloves
1 t. cinnamon
1 t. baking powder
2 t. baking soda
1 t. salt
1 C. raisins
You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't
use any other size jars. Sterilize jars, lids and rings according to
manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar
and shortening, beat in eggs and water, add carrots. Sift together flour,
cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add
raisins and mix.
Pour one cup of batter into prepared jars. Do not use more than one cup or
batter will overflow and jar will not seal. Place jars evenly spaced on a cookie
sheet. Place in a pre-heated 325� F. oven for 45 minutes. While cakes are
baking, bring a saucepan of water to a boil and carefully add jar lids.
Remove pan from heat and keep hot until ready to use. Remove jars from oven one
at a time keeping remaining jars in oven. Make sure jar rims are clean. (If
they're not, jars will not seal correctly) Place lids on jars and screw rings on
tightly. Jars will seal as they cool. Cakes will slide right out when ready to
serve.
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