I first thought about this when introduced to something called “brown bread” in a can. It is literally canned bread. It seemed to me that if bread can be canned, cake shouldn’t be a problem — and I was right!
Canning cake is simple and allows you to can convenient single servings so you have cake anytime you want! The one important caveat is that canned cake should be refrigerated. However, because it has been canned, it will keep in the refrigerator for a year!
- Use wide-mouth pint jars. Grease the inside of the jars so the cake will release easily, but keep the oil off the rim of the jar.
- Put canning lids in a small saucepan to boil.
- Fill the canning jars 1/3rd full with cake batter from your chosen recipe. (I like the one on the back of the Hershey’s Powdered Cocoa can, but even a commercial cake mix will work.)
- Put open jars in the oven at the temperature specified in the recipe, but for 20 minutes longer.
- Remove the jars from the oven (I put them on a sturdy cookie sheet), and put the boiled lids on. Put on the bands, and screw down tightly. (You may need to wear oven mitts for this.)
- Set aside for a day to cool and seal. You can eat immediately or store in the refrigerator or a cool root cellar for up to a year.
Yummy! I know, I know … vegetables are good for you. But who can resist cake? The best part of this is that canned cake is amazingly moist and flavorful. Try it and you’ll see!
Filed under: Canning
