Lemon Poppyseed Cake in a Jar
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INGREDIENTS
- 4 Eggs
- 2 ts Baking soda
- 1 ts Salt
- 3 tb Lemon Rind ; grated
- 7 1 pt wide-mouthed canning jars
- 1/4 c Water
- 1 ts Baking Powder
- 2 2/3 c Sugar
- 2/3 c Shortening
- 1/2 c Poppy seeds
- 3 1/2 c Flour
- 1/2 c Fresh Lemon Juice
- 1 ts Lemon extract
INSTRUCTIONS
I a large bowl, cream sugar and shortening with an electric mixer. Add eggs and mix well. Add lemon juice, water, lemon peel, extract and poppy seeds. Place dry ingredients in a seperate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients, and mix with a spoon. Place 1 cup of batter in 7 sterilized, well-greased, one pint wide-mouthed canning jars. Wipe batter from rim. Place on a baking sheet in 325 degree oven, and bake for 55 minutes or until a toothpick inserted in center comes out clean. Wipe rims, and seal with sterilized seals and rings. Recipe by: =20 Posted to Bakery-Shoppe Digest V1 #217 by Lea
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (509g) | ||
| Recipe Makes: 7 | ||
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| Calories: 1547 | ||
| Calories from Fat: 290 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 32.2g | 43 % | |
| Saturated Fat 10.3g | 51 % | |
| Monounsaturated Fat 11.9g | ||
| Polyunsanturated Fat 6.6g | ||
| Cholesterol 611.6mg | 188 % | |
| Sodium 616.7mg | 21 % | |
| Potassium 401mg | 11 % | |
| Total Carbohydrate 293.8g | 86 % | |
| Dietary Fiber 4.9g | 19 % | |
| Sugars, other 289g | ||
| Protein 27.8g | 40 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1547
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