Poppy Seed Jar Cakes
From midgelet 11 years ago
- 30 to make
- Serves 6
I recently bought a book called Desserts in Jars by Shaina Olmanson because I was looking for other uses for my glass canning jars. Lots of interesting recipes in the book indeed. These came out quite nice. I think each jar could be two servings. Read more I also decided to add a glaze to the recipe. Some of the jars used in the recipes are specialty ones and there is info about ordering them. So if you have basic canning jars in varied sizes you just may find a recipe to try! See less
Ingredients
- Full Recipe:12 servings- I used half the recipe below but got 5 jars not 6 shopping list
- 3 Tbs poppyseeds shopping list
- 2 Tbs boiling water shopping list
- 1 3/4 cup all purpose flour shopping list
- 3 Tbs cornstarch shopping list
- 2 tsp baking powder shopping list
- 2 sticks unsalted butter softened shopping list
- 1 1/2 cups sugar shopping list
- 4 large egg yolks shopping list
- 4 large eggs shopping list
- 2 tsp almond extract shopping list
- 1 tsp vanilla extract shopping list
- 1/4 cup sliced almonds shopping list
- orange Glaze: my addition shopping list
How to make it
- Place poppyseed in boiling water
- Let stand 1 hour
- Stir halfway through
- Preheat oven to 350F
- Butter 12, 8 oz jars ( I used bakers' spray )
- Combine flour, cornstarch baking powder- set aside
- Cream butter and sugar
- In separate bowl beat eggs and yolks together
- Alternate adding the flour to butter and egg mixture
- Stir in the extracts and the moistened poppyseeds
- Fill each jar 1/2 full with batter
- Sprinkle with sliced almonds
- Place jars 2 inches apart on a baking sheet
- Bake 25 to 30 minutes or top of cake springs back when touched
- Remove from oven and allow to cool on the baking sheet over a dry surface insulated with a dry towel or hot pads
- Allow to cool
- Serve warm or room temperature
- Yield: 12, 8 oz jar cakes
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