Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --Supplies Needed--

  3. 5 jars Ball (#14400-81400) -- (12 oz)

  4. 8 new lids - don't use old ones

  5. 8 rings okay to use old ones

  6. --Batter--

  7. 2 1/4 c unbleached flour

  8. 3/4 c granulated sugar

  9. 1 tsp baking soda

  10. 1/2 tsp baking powder

  11. 1/4 tsp salt

  12. 2 tsps ginger

  13. 1 tsp cinnamon

  14. 1/2 tsp cloves

  15. 3/4 c margarine -- softened

  16. 3/4 c water

  17. 1/2 c molasses

Instructions Jump to Ingredients ↑

  1. Preheat oven at 325. Place a baking sheet onto middle rack and remove toprack from oven. Before starting batter, wash jars, lids, and rings in hotsoapy water and let drain, dry, and cool to room temperature. Generouslyprepare inside of jars with margarine. To prepare batter, combine flour,sugar, baking soda, baking powder, salt, ginger, cinnamon, and cloves in amixing bowl. In another mixing bowl, combine margarine, water andmolasses. Divide batter among 5 jars (should be slightly less than halffull). Carefully wipe rims clean, then place jars on baking sheet (orthey'll tip over) in the center of oven. Bake 40 minutes. Keep lids inhot water until they're used. When cakes are done, remove jars which areHOT from oven one at a time. If rims need cleaning, use moistened papertowel. Carefully put lids and rings in place, then screw tops on tightlyshut. Place jars on a wire rack; they will seal as they cool.

  2. Once jars are cool, decorate with round pieces of cloth and then glue onflowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (thelid should be sealed by now) and place a few cotton balls on top of the lid(makes it poofy on top), then a piece of cloth (about 3" larger than thelid) on top and screw the ring back on. Decorate as desired (examplepinking shea


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