Best 3 Lime Almond Cakes In Jars Recipes

KEY LIME CAKES IN A JAR

Steps:

• For the cakes: Preheat the oven to 350 ̊. Line a 12-cup muffin tin with paper liners. Sift the flour, baking powder and salt in a large bowl and set aside.
• Beat the butter and sugar in a large bowl with a mixer on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. Add the flour mixture in three batches, alternating with the milk; mix for a few seconds on medium speed after each addition. Scrape the sides of the bowl, then mix a final time.
• Divide the batter among the muffin cups and bake until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Let cool 5 minutes in the pan on a rack, then remove the cupcakes to the rack to cool completely. Remove the wrappers.
• For the lime syrup: Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Stir in the lime zest and juice and let cool completely.
• For the lime filling: Beat the heavy cream with 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form. Set the whipped cream aside. Put the cream cheese, remaining 1/4 cup sugar and the lime zest in a separate bowl and beat with the mixer on medium speed until smooth and light, about 2 minutes. Add the condensed milk and lime juice and beat on low speed just until smooth. Fold in half of the whipped cream.
• To assemble, slice the cupcakes in half horizontally and place a bottom piece in each of twelve 8-ounce mason jars. Spoon half the lime syrup over the cakes. Spoon the lime filling into the jars and top with the remaining cupcake pieces. Spoon the remaining syrup over the cakes. Top with the remaining whipped cream. Refrigerate at least 2 hours or overnight. Garnish with the macadamia nuts and lime slices before serving.

LIME-ALMOND CAKES IN JARS

Steps:

• Preheat oven (350°F, 175°C).
• Grate lime finely. Divide into two parts. Mix one part with 1 tablespoon sugar. Put into an airtight container and set aside.
• Divide eggs into yolks and egg whites.
• Beat the three egg whites with salt until stiff. Add 1 tablespoon sugar and beat further until sugar is dissolved. Set aside.
• In a bowl mix softened butter with the rest of sugar until the sugar is dissolved.
• Add cream cheese and mix well.
• Add egg yolks and mix well.
• Add lime juice and and the 2nd part of lime peel and mix.
• Mix finely grounded almonds with cornstarch and add to mixture. Mix until blended. Don't overmix.
• Fold in the egg whites carefully.
• With a brush oil 4 preserving jars (see note on jars). But don't oil the rim.
• Divide dough equally into the 4 jars and bake for 25 - 30 minutes until dough is done or until a toothpick comes out clean.
• Take out of the oven and while hot close the preserving jars. Let cool completely in the jars.
• You can store the cakes for about 2 weeks.
• SERVING: Open the glasses and carefully take out the cakes. Sprinkle each cake with some of the lime sugar. Enjoy.
• NOTE on preserving jars: they should have a volume of about 1 cup or a bit more. The rim of the glasses should not be oiled, because glasses would not be airtight then.

PUMPKIN SPICE CAKE IN JARS

Steps:

• Preheat oven to 325°F.
• Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
• Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.
• Prepare the batter in the meantime.
• Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
• Coarsely chop the raisins and walnuts; set aside.
• Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
• Add raisins and walnuts; toss to lightly combine.
• In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
• Gradually beat in the sugar until thick and light.
• At low speed, beat in the oil and pumpkin; blend well.
• Gradually stir in the flour mixture until well blended.
• Divide among the 8 canning jars (should be slightly less than 1/2 full.
• Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.
• Place jars onto a cookie sheet or they'll tip over.
• Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
• Have your lids and rings ready.
• Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
• Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.
• You'll know when they've sealed, you'll hear a "plinking sound".