Pint Sized Almond-Cherry Bread
Recipe By : Real Food for Real People
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 pint Jars -- wide mouth ONLY
2 cups Flour
1 1/2 teaspoons Baking Powder
2 cups Maraschino cherries -- drained, dried & cut
1/2 cup Almonds -- blanched & ground
1/4 cup Flour -- (second)
1 1/2 cups Sugar
8 ounces Cream Cheese -- softened
1 cup Butter or Margarine -- softened
1 teaspoon Almond Extract
4 Eggs -- (room temperature)
You will need 9 wide-mouth pint-size canning jars, metal rings and
lids. Don't use any other size jars. Sterilize jars, lids and rings
according to manufacturer's directions. Grease inside, but not the rim of jars. (Do
not use butter, margarine or Pam). Mix flour & baking soda & set aside.
Mix cherries, ground almonds and 1/4 cup of flour and set aside.
Cream together the sugar, cream cheese, butter and almond extract until
light & fluffy. Slowly add the flour/baking powder mixture, mixing
Fold in the cherry/almond/flour mixture until well mixed. Pour one cup
of batter into prepared jars. Do not use more than one cup or batter will
overflow and jar will not seal. Place jars evenly spaced on a cookie
Place in a pre-heated 325-degree oven for 35-40 minutes. Remove jars
from oven one at a time keeping remaining jars in oven. Working quickly,
wipe rim, place lid and ring on jar and secure. Jars will seal quickly.
Repeat with remaining jars. Unsealed jars should be stored in the
refrigerator and eaten within 2 weeks.
Sealed jars may be stored with other canned food or, if you are
concerned about the safety of storing the cakes, they may be placed in a freezer.
The cake is safe to eat as long as the jar remains vacuum-sealed and free
Please do not attempt to bake cakes in jars larger than pints. Larger
jar cakes do not get baked completely and the doughy middle can contribute
toward food poisoning. This recipe intended for personal use only and
is not to be used for commercial purposes. Many major jar manufacturing
companies only guarantee their jars for freezing & water bath, steamer
and pressure cooker canning processes, and do not warranty them for baking
copyright 1999, Kaylin Cherry/Real Food for Real People