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Name: Fruitcake in a Jar
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 1/2 c All purpose flour; 2 2/3 c Sugar; 1 ts Salt; 2 c FRUIT (SEE NOTE); 1 ts Baking Powder; 2/3 c Vegetable shortening; 1/4 ts Ground cloves; 1 ts Cinnamon; 2/3 c Water; 2 ts Baking soda; 2/3 c RAISINS OR NUTS; 4 Eggs

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INGREDIENTS

3 1/2 c All purpose flour
2 2/3 c Sugar
1 ts Salt
2 c FRUIT (SEE NOTE)
1 ts Baking Powder
2/3 c Vegetable shortening
1/4 ts Ground cloves
1 ts Cinnamon
2/3 c Water
2 ts Baking soda
2/3 c RAISINS OR NUTS
4 Eggs

INSTRUCTIONS

USE WIDE MOUTH PINT SIZE CANNING JARS, DO NOT USE MAYONNAISE JARS, ETC. BE SURE TO STERILIZE THE JARS, AND TOPS ACCORDING TO MANUFACTURERS 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 1/2 CUP APPLESAUCE AND 1/2 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 325-DEGREE 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 Bakery-Shoppe Digest V1 #217 by Lea on Sep 04, 1997

NOTES

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Fruitcake in a Jar

3 1/2 c All purpose flour
2 2/3 c Sugar
1 ts Salt
2 c FRUIT (SEE NOTE)
1 ts Baking Powder
2/3 c Vegetable shortening
1/4 ts Ground cloves
1 ts Cinnamon
2/3 c Water
2 ts Baking soda
2/3 c RAISINS OR NUTS
4 Eggs

USE WIDE MOUTH PINT SIZE CANNING JARS, DO NOT USE MAYONNAISE JARS, ETC. BE  SURE TO STERILIZE THE JARS, AND TOPS ACCORDING TO MANUFACTURERS  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 1/2 CUP  APPLESAUCE AND 1/2 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 325-DEGREE 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 Bakery-Shoppe Digest V1 #217 by Lea <lhoover@ptialaska.net> on  Sep 04, 1997

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Nutrition

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Serving Size: 1 Serving (410g)
Recipe Makes: 8 Servings

Calories: 1307
Calories from Fat: 271 (21%)

Amt Per Serving		% DV

	Total Fat 30.2g	40 %
	Saturated Fat 8.3g	41 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 6.8g
Cholesterol 528.8mg		163 %
Sodium 537.6mg		19 %
Potassium 242.4mg		6 %
Total Carbohydrate 243.8g		72 %
	Dietary Fiber 2g	8 %
	Sugars, other 241.8g
Protein 21.5g		31 %
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Calories per serving: 1307

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