Pint Sized Almond-Cherry Bread
Recipe By : Real Food for Real People
Serving Size : 36 Preparation Time :0:00
Categories : Breads Cake In A Jar
Cakes/Pies Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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'll need 9 wide-mouth pint-size canning jars, metal rings and lids.
Don't use any other jars. Sterilize jars, lids and rings according to
manufacturer's directions. Grease inside, but not the rim of jars.
Mix the flour and baking powder together; set aside. Mix together the
cherries, ground almonds and 1/4 cup of flour, then set aside. Cream
together the sugar, cream cheese, butter and almond extract until light
and fluffy. Slowly add the flour/baking powder mixture, mixing well. Fold
in the cherry/almond/flour mixture until well blended. 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
sheet. Place in a pre-heated 325-degree oven for 30 - 40 minutes. While
cakes are baking, bring a saucepan of water to a boil and carefully add
jar lids.
Remove pan from heat and keep lids hot until ready to use. When the cakes
have finished baking, remove jars from oven. Make sure jar rims are clean.
(If they're not, jars will not seal correctly) Place lids on jars, and
screw rings on tightly. Jars will seal as they cool. Cakes will slide
right out when ready to serve. Unsealed jars should be stored in the
refrigerator and eaten within 2 weeks. Sealed jars may be stored with
other canned food or placed in a freezer. A properly sealed quick bread
will stay fresh for one year. The cake is safe to eat as long as the jar
remains vacuum-sealed and free from mold. If you are concerned about the
safety of storing your cakes, an alternative is to store them in the
freezer.
Disclaimer: As with all home-processed foods, the recipes in this
collection are prepared at your own risk, and Real Food for Real People
makes no guarantees as to the safety of the finished product, due to the
differing and uncontrolled conditions in each household kitchen.
Source: "Real Food for Real People presents: Pint Sized Cakes"
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Per Serving (excluding unknown items): 163 Calories; 9g Fat (48.4%
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 104mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other
Carbohydrates.
NOTES : *To make loaves instead of cakes in jars: Pour batter into 2
greased loaf pans (9 inch) and bake in preheated 325 degree F oven for
about 1 hour or until a cake tester inserted into the center comes out
clean. Cool in pan or on wire rack.
Jenn B In SWMO
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