Recipe - Fruitcake In A Jar

2 2/3 cup SUGAR
2/3 cup VEGETABLE SHORTENING
4 EGGS
2/3 cup WATER
2 cup FRUIT (SEE NOTE)
3 One half cup ALL PURPOSE FLOUR
One fourth teaspoon GROUND CLOVES
1 teaspoon CINNAMON
1 teaspoon BAKING POWDER
2 teaspoon BAKING SODA
1 teaspoon SALT
2/3 cup RAISINS OR NUTS

USE WIDE MOUTH PINT SIZE CANNING JARS, DO NOT USE MAYONNAISE JARS, ETC. BE
SURE TO STERILIZE THE JARS, AND TOPS ACCORDING TO MANUFACTURER'S
DIRECTIONS. GREASE THE INSIDE BUT NOT THE RIM OF THE JARS TO MAKE BATTER:
DREDGE THE RAISINS AND/OR NUTS IN SOME OF THE FLOUR. CREAM TOGETHER THE
SUGAR AND SHORTENING. BEAT IN THE EGGS AND WATER. ADD THE FRUIT. SIFT
TOGETHER THE FLOUR, CLOVES, CINNAMON, BAKING POWDER, BAKING SODA AND SALT.
ADD TO THE BATTER, IF DESIRED, ADD RAISINS AND/OR NUTS AND MIX. NOTE THE
TWO CUPS OF FRUIT IS UP TO YOU. YOU CAN USE ANY MIXTURE OF FRUIT THAT YOU
LIKE BUT NO MORE THAN TWO CUPS. TWO CUPS GRATED APPLE+ 1 One half CUP
APPLESAUCE AND One half CUP PINEAPPLE, 2 CUPS SHREDDED CARROTS, MASHED BANANAS,
ETC. POUR BATTER INTO THE STERILIZED JARS 1 MEASURING CUP OF BATTER PER
JAR. DO NOT USE MORE OR CAKE WILL OVERFLOW. AND THE JARS WILL NOT SEAL.
PLACE JARS EVENLY SPACED APART FOR BROWNING ON COOKIE SHEET. PLACE IN
PREHEATED 325DEGREE OVEN. BAKE ABOUT 45 MINUTES, OR UNTIL A TOOTHPICK
INSERTED IN THE CENTER COMES OUT CLEAN. REMOVE JARS ONE AT A TIME USING TWO
POTHOLDERS (JARS WILL BE VERY HOT) LEAVE OTHER JARS IN THE OVEN BUT WORK
FAST. WIPE THE RIM, . PLACE THE METAL DISC ON TOP IN PLACE, THEN TWIST ON
SCREW RING TO SECURE. YOU WILL HEAR IT SEAL.WITH A "PING" SOUND QUITE FAST.
OPEN THE OVEN REMOVE ANOTHER JAR AND REPEAT.GENERALLY, ANY QUICK BREAD
RECIPE WORKS, BUT BE SURE TO MEASURE ONE CUP OF BATTER PER JAR. THE CAKE
WILL SLIDE OUT WHOLE, OR CAN BE CUT INTO STICKS. THE CAKE SHOULD LAST FOR
ONE YEAR.

NOTES : great for gifts

Recipe by: =20

Posted to BakeryShoppe Digest V1 #217 by Lea lhoover@ptialaska.net on
Sep 04, 1997