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Caramel Nut Cake In A Jar

  • Makes 6.


  • 2 cups packed light brown sugar
  • 1/2 cup Crisco shortening
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup sugar
  • 1 cup unsalted butter, softened
  • 4 eggs
  • 2/3 cup milk
  • 1 Tablespoon vanilla extract
  • 1 cup chopped walnuts


Wash and sterilize 6 wide-mouth pint canning jars, lids, and rings in boiling water for 10 minutes. Preheat oven to 325°. Dry jars and cool to room temperature. Grease insides of jars well with Crisco shortening. Sift together flour, baking powder, baking soda, and salt, and set aside. Cream sugars and butter with electric mixer until light and fluffy and add eggs one at a time, beating well after each addition. Add milk and vanilla and mix well. Add to flour mixture and blend well. Gently fold in walnuts.

Place one cup of batter in each of the sterilized jars. Wipe rims clean and bake in preheated oven on a cookie sheet for 50 minutes or until toothpick inserted comes out clean. Take from the oven immediately and wipe rims once again. Place lids and rings on each jar and screw on tightly. Set on counter and allow to seal. After jars are completely cooled, press on top to make sure they sealed. If the lid stays down and doesn’t move, it is sealed. Give away as gifts within a few days. Include the recipe on a card. Makes 6.

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