I know the weather is getting colder these past few days, but there is still hope that we may have some warm fall days in the weeks to come before the winter freeze. In that case I suggest that you take full advantage and get your buns outdoors and into the woods, a field, a tree or a special place with that special someone and enjoy the changing of the seasons with full awareness. The Aspen trees are changing now here in Colorado, and I must say this is one of my favorite times of the year to watch these golden marvels. SO, in light of these natural and sacred events how about a fall picnic? Well, I have one idea for you!
Easy-Travels Jarred Picnic Cake
Yields 6 jars Ingredients
6 standard-wide mouth pint size canning jars w/ new lids and rings
6 cups cake batter (your choice). I am thinking lemon, spice or is it too early for pumpkin?
Frosting, your choice if desired
Directions
Heat the oven to 350 degrees F.
Grease the insides of all jars, and sterilize the rings and lids on a pot of boiling water.
Pour 1 cup of batter into each jar and place it on a cookie sheet so that it does not tip over during baking. Bake for 30-35 minutes.
Remove and using an oven mit and place a lid on each jar, and screw on the ring. They will seal as they cool. You will hear a 'ping' as they set.
When you are ready for your picnic, open a jar and pop out the cake, or eat directly from the jar. Add frosting before serving, or on top of the cake if eaten out of the jar. Will keep for up to two weeks unopened in the fridge.
**Note, try the half pint wide mouth jars for a CUPCAKE!! Use half the amount of batter for these ones.
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