These delicious treats are not only easy to make, but sealed in their jars, they’ll last up to a year!
Ingredients
| Nonstick cooking spray, for coating pint jars | 1 container (8 oz.) sour cream |
| 3 c. granulated sugar | 1 tsp. vanilla extract |
| 1 c. vegetable shortening | 1 tsp. lemon or almond extract |
| 6 large eggs | ¼ tsp. salt |
| 3 c. all-purpose flour | ¼ tsp. baking sode |
Preparation
1. Preheat oven to 325°F. Spray inside 9 widemouth pint jars with cooking spray, wipe off rims, and set aside.
2. Using an electric mixer at medium speed, cream together sugar and shortening in mixing bowl until fluffy, about 1 minute.
3. Add eggs, one at a time, beating well after each. Using mixer at medium speed, mix in remaining ingredients until well incorporated, scraping bowl as needed.
4. Fill jars halfway with batter (no more); place on a rimmed baking sheet, making sure none touch. Bake until toothpick inserted in cake center comes out clean, about one hour.
5. Remove jars from oven; wipe off rims. Place a ring and lid on each jar and (using a dish towel— jars will be hot) screw shut but not with force. You’ll hear a pop as lids seal.
6. Cool entirely before storing. Sealed cakes will keep for at least 1 year.
Makes 9.
Nutritional Information: Calories: 610; Fat: 31g; Cholesterol: 140mg; Sodium: 650mg; Total Carbohydrates: 80g; Dietary Fiber: 0g; Sugars: 49g; Protein: 9g.
Excerpted from Sweetness © 2016 by Christy Jordan. Reproduced with permission from Workman Publishing Co., Inc., New York. All rights reserved. Photo by Lucy Schaeffer.
