Best 2 Pumpkin Cakes In A Jar Recipes
Indulge in the delightful flavors of fall with our enticing pumpkin cakes in a jar! These individual cakes are not only visually appealing but also a symphony of autumn spices and moist pumpkin goodness. Perfect for cozy gatherings or as thoughtful gifts, these cakes offer a delightful combination of textures and flavors. Our collection features a variety of recipes, from classic pumpkin cakes with a hint of cinnamon and nutmeg to unique variations like maple-glazed pumpkin cakes and decadent chocolate pumpkin cakes. Each recipe includes detailed instructions and helpful tips to ensure your cakes turn out perfectly every time. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will fill your home with the warm and inviting aromas of pumpkin spice.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN SPICE CAKE IN JARS
Recipes for Cakes Baked In Jars Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary.
Provided by Tonkcats
Categories Dessert
Time 50m
Yield 8 jars, 16 serving(s)
Number Of Ingredients 13
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".
Nutrition Facts : Calories 377.9, Fat 19.8, SaturatedFat 2.8, Cholesterol 46.5, Sodium 327, Carbohydrate 48.1, Fiber 2.4, Sugar 31.6, Protein 4.9
PUMPKIN CAKE IN A JAR
This is a spin on the Mix in a jar recipes. Instead of putting it in a jar and give as a gift. You bake it in a jar. Then you can give the baked gift to friends or is great for the kids who are always saying "His piece is bigger".
Provided by Stormy Stewart
Categories Cakes
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 325 degrees F. Grease 8 wide-mouth pint jars.
- 2. Cream the shortening and sugar together; beat in eggs, pumpkin, and water. Set aside.
- 3. Sift the flour, baking powder, salt, spices, and baking soda together; add to pumpkin mixture and stir well. Stir in nuts. Pour into jars, filling 1/2 full.
- 4. Bake jars set upright on a baking sheet for about 45 minutes or until done. Remove from oven. While still warm, place waxed paper on top of each cake and place lid on jar. Cakes will slide out easily when they have cooled.
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree gives the cakes a more intense pumpkin flavor. To make your own pumpkin puree, simply roast a pumpkin until softened, then scoop out the flesh and blend it until smooth.
- Don't overmix the batter: Overmixing the batter can make the cakes tough. Mix just until the ingredients are combined.
- Grease the jars well: Make sure to grease the jars well before pouring in the batter. This will help prevent the cakes from sticking to the jars.
- Bake the cakes in a water bath: Baking the cakes in a water bath helps to keep them moist and prevents them from overcooking.
- Let the cakes cool completely before serving: Let the cakes cool completely before serving. This will help them to set and firm up.
Conclusion:
Pumpkin cakes in a jar are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect pumpkin cakes in a jar every time. So next time you're looking for a sweet and satisfying treat, give these pumpkin cakes in a jar a try. You won't be disappointed!
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