Cakes in a Jar

Preheat the oven to 350°F.In a small bowl, combine the cherries and strawberries and divide the fruit evenly among 4 half-pint canning jars. In another bowl, whisk together the flour, sugar, and salt and divide the mixture among the jars (1/4 cup per jar), tapping and shaking well to distribute the dry ingredients around the fruit. Top each jar with 1 tablespoon of butter. Note that the jars will not be filled all the way.Fill the bottom of an 8-inch square or round baking dish with dried beans in at least a double layer. Nestle each jar flat on its bottom in the pan; the jars should not be touching one another. (The beans will help keep the jars steady while you’re moving them in and out of the oven.)

Bake for 1 hour, until the tops are brown and bubbly and the cakes have set. Allow the cakes to cool on a rack for 20 minutes.Whip the cream in a stand mixer or using a hand mixer until soft peaks form. Dollop whipped cream on each of the cakes and serve. Eat straight out of the jars.Reprinted with permission from Can It, Bottle It, Smoke It And Other Kitchen Projects by Karen Solomon. Copyright 201

Published by Ten Speed Press, a division of Random House, Inc.Photo credit for book cover: Angie Cao © 2011