I'm interested in learning to preserve or "can" as I call it, anything that can possible be canned. Awhile back I heard about canning bread and was intrigued with the idea.
Life went on and I forgot about it. But! I was reminded of it again this last week and decided to give it a whirl.
I doubled the recipe. As seen in pictures below I used wide mouth pints. I wish I would have had 1/2 pints though. Doubling the recipe only produced 5 pint jars. I filled them to just under 1/2 full and they rose to about 1 inch below the rim of the jar. They could have been a little fuller...just a little though.
It was super easy. It didn't take anymore time to make than a regular homemade cake. I had a child grease the jars while I was mixing.
The children licked the bowl and said the batter was YUMMY!
I added chopped pecans and milk chips because that is what I had.
In my oven it took more like 30 minutes to bake in the jars. It would be less if half pint jars were used.
Four of the jars sealed within just a minute or two. One jar didn't seal quick so I took the lid off and wiped the rim and the seal and put it back on the jar. It sealed with in a few minutes.
It would be a cute gift to give, especially with some cute fabric and ribbon tied around the lid/top of the jar. I think it would be fun to have these on hand to set on the table at breakfast for a special birthday child.
1 c. flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/3 c. butter
3 Tbs. cocoa powder
1/4 c. water
Mix butter mixture with dry ingredients and the following:
1/4 c. buttermilk*
1/2 tsp. vanilla
1/4 c. chopped walnuts
Bake at 350 for around 30 minutes or until a knife inserted comes out clean.
I don't always have buttermilk on hand so I put two tablespoons of white vinegar in a measuring cup and added enough milk to bring it to 1 cup.