John Myers
Ingredients for 1 servings:
- 400 g flour
- 1 packet of baking powder
- 200 g butter, soft
- 3 eggs
- 200 g sugar
- 1 packet of vanilla sugar
- 200 ml milk
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 1 ½ tsp gingerbread spice
- 1 tbsp candied orange peel, candied lemon peel, almonds, hazelnuts, as desired
- Fat, for the shape
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
for 4 glasses, also great for other shapes or muffin cups
Mix flour and baking powder. Cream softened butter until fluffy. Add eggs, sugar, and vanilla sugar and mix. Stir in flour, milk, and spices. Pour the batter into 4 greased jars (slightly more than half full). Bake the jar cake for about 30-45 minutes at 180°C (350°F), depending on the size of the jar (test with a skewer). Close the jars immediately after removing them and let them cool. The cooled jars can be decorated and given as gifts or simply stored as a stash, and they will release a Christmassy aroma when opened. The cake will keep in the jar for about 6 months. Bake in muffin cups for about 10 minutes; larger pans like a loaf pan or Bundt cake take about 50-60 minutes. Just check the oven every now and then, and if you’re unsure, do the skewer test. I’ve baked the cake several times in a jar, as well as in muffin cups and a silicone “train” baking pan, and it’s always turned out well.
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