Cakes in a Jar

Vegetarian
Health score
1%
Cakes in a Jar
120 min.
4
449kcal

Suggestions


Imagine indulging in a delightful dessert that not only looks stunning but also bursts with the fresh flavors of summer fruits. Our Cakes in a Jar recipe is the perfect way to elevate your dessert game while impressing your friends and family. This charming treat combines the sweetness of pitted cherries and juicy strawberries, all nestled in a warm, buttery cake that’s baked right in the jar!

What makes this recipe truly special is its unique presentation. Each individual jar is filled with layers of fruit and cake, making it an eye-catching addition to any gathering. Plus, the convenience of serving desserts in jars means less mess and more enjoyment. Whether you’re hosting a dinner party or simply treating yourself, these cakes are sure to be a hit.

Not only are these Cakes in a Jar vegetarian-friendly, but they also offer a delightful balance of flavors and textures. The rich, creamy whipped topping adds a luxurious finish that perfectly complements the fruity base. With a total preparation and baking time of just 120 minutes, you can easily whip up this delectable dessert and have it ready to serve in no time.

So, gather your ingredients, preheat that oven, and get ready to create a dessert that’s as delicious as it is beautiful. Your taste buds will thank you!

Ingredients

  • tablespoons butter 
  • 1.5 cups cherries pitted
  • 0.5 cup flour all-purpose
  • 0.8 cup cup heavy whipping cream 
  • 0.5 teaspoon salt 
  • cup strawberries sliced
  • 0.5 cup sugar 

Equipment

  • bowl
  • oven
  • whisk
  • baking pan
  • hand mixer
  • stand mixer
  • canning jar

Directions

  1. Preheat the oven to 350°F.In a small bowl, combine the cherries and strawberries and divide the fruit evenly among 4 half-pint canning jars. In another bowl, whisk together the flour, sugar, and salt and divide the mixture among the jars (1/4 cup per jar), tapping and shaking well to distribute the dry ingredients around the fruit. Top each jar with 1 tablespoon of butter. Note that the jars will not be filled all the way.Fill the bottom of an 8-inch square or round baking dish with dried beans in at least a double layer. Nestle each jar flat on its bottom in the pan; the jars should not be touching one another. (The beans will help keep the jars steady while you’re moving them in and out of the oven.)
  2. Bake for 1 hour, until the tops are brown and bubbly and the cakes have set. Allow the cakes to cool on a rack for 20 minutes.Whip the cream in a stand mixer or using a hand mixer until soft peaks form. Dollop whipped cream on each of the cakes and serve. Eat straight out of the jars.Reprinted with permission from Can It, Bottle It, Smoke It And Other Kitchen Projects by Karen Solomon. Copyright 201
  3. Published by Ten Speed Press, a division of Random House, Inc.Photo credit for book cover: Angie Cao © 2011

Nutrition Facts

Calories449kcal
Protein3.28%
Fat54.26%
Carbs42.46%

Properties

Glycemic Index
64.27
Glycemic Load
28.48
Inflammation Score
-7
Nutrition Score
7.8365218483883%

Flavonoids

Cyanidin
16.24mg
Petunidin
0.04mg
Delphinidin
0.11mg
Pelargonidin
9.09mg
Peonidin
0.79mg
Catechin
3.38mg
Epigallocatechin
0.46mg
Epicatechin
2.74mg
Epicatechin 3-gallate
0.08mg
Epigallocatechin 3-gallate
0.04mg
Naringenin
0.09mg
Isorhamnetin
0.03mg
Kaempferol
0.3mg
Myricetin
0.04mg
Quercetin
1.58mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:449.35kcal
22.47%
Fat:27.91g
42.94%
Saturated Fat:17.51g
109.43%
Carbohydrates:49.14g
16.38%
Net Carbohydrates:46.92g
17.06%
Sugar:34.69g
38.54%
Cholesterol:80.53mg
26.84%
Sodium:393.68mg
17.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.79g
7.58%
Vitamin C:25.06mg
30.37%
Vitamin A:1043.29IU
20.87%
Manganese:0.28mg
14.2%
Vitamin B2:0.2mg
11.51%
Folate:41.51µg
10.38%
Vitamin B1:0.15mg
10.33%
Selenium:7.07µg
10.1%
Fiber:2.23g
8.91%
Potassium:233mg
6.66%
Phosphorus:65.63mg
6.56%
Iron:1.12mg
6.23%
Vitamin E:0.89mg
5.9%
Vitamin B3:1.18mg
5.88%
Calcium:48.07mg
4.81%
Vitamin D:0.71µg
4.76%
Magnesium:17.22mg
4.31%
Vitamin K:4.33µg
4.13%
Copper:0.08mg
3.89%
Vitamin B5:0.35mg
3.46%
Vitamin B6:0.07mg
3.26%
Zinc:0.32mg
2.13%
Vitamin B12:0.1µg
1.59%
Source:Chow