Pound Cake in a Jar Recipe
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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 lids.

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.


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