Jarred Caramel Nut Cake
Julie writes, “I love to give this yummy cake at Valentine’s Day. It’s not chocolate, so it is a nice surprise. Great for coworkers to enjoy as a treat with their lunch. Just tie on a plastic fork and dessert is served!”
Ingredients
3 1/2 Cups all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
1 tsp. CAKE SPICE
2 Cups brown sugar, packed
1 Cup butter, softened
4 eggs
2/3 Cup milk
1 tsp. PURE VANILLA EXTRACT
1 Cup chopped walnuts
6 1-pint wide-mouthed canning jars with lids, cleaned and dried
Directions
Preheat oven to 325°. Grease the canning jars and set aside. In a large bowl, sift together the flour, baking powder, baking soda, salt and CAKE SPICE. In a separate bowl, cream together the brown sugar and butter until fluffy. Add the eggs and mix well. Stir in the milk and VANILLA. Gradually add the dry ingredients and mix well. Fold in the walnuts. Place 1 cup of batter in each of the jars. Wipe any batter from the rims. Place the jars on a baking sheet and bake at 325° for 50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Place the lids on the jars and tightly screw on the bands. If some of the cakes have risen above the top of the rim, don’t worry, just press them down with the lid. The jars will seal as they cool. When the jars “ping” they are sealed. If the lids do not give when pressed, they are sealed.
Prep. time: 30 minutes
Baking time: 50 minutes
Serves: each jar is 2 1-cup servings