Caramel Nut Cake In A Jar Recipes

CARAMEL CAKE WITH CARAMEL NUT FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
• Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
• Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
• Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

CARAMEL NUT CAKE IN A JAR

Steps:

• Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C). Dry jars and let them come to room temperature. Grease insides of jar well.
• In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.
• In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well.
• Add flour mixture and blend with a large spoon. Gently fold in nuts.
• Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325 degrees F (165 degrees C) for 50 minutes or until toothpick inserted deep into center of cake comes out clean.
• Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
• Keep in refrigerator for prolonged storage.

UTTERLY NUTTERLY CARAMEL LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown - don't let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
• Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
• Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.

CARAMEL NUT BREAKFAST CAKE

Steps:

• Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan., In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.

CARAMEL NUT POUND CAKE

Steps:

• Important: All ingredients must be at room temperature.
• Mix butter and Crisco.
• Add brown sugar, a little at a time, and beat well.
• Add white sugar and beat until fluffy.
• Add eggs one at a time.
• Add vanilla.
• Sift flour, salt and baking powder together.
• Add flour mixture alternately with milk. Fold in pecans.
• Pour into a greased tube cake pan.
• Bake at 325F for 1 1/2 hours.
• When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
• While cake is warm, pour frosting over cake.
• Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
• Remove from heat.
• Add pecans and pour immediately over warm cake.

CARAMEL NUT CAKE IN A JAR

Steps:

• In large bowl cream sugars and butter with electric mixer.
• Add eggs and mix well.
• Add milk and vanilla and mix well.
• Place dry ingredients and spices in a separate large bowl and blend with a whisk.
• Add creamed ingredients to dry ingredients and mix with whisk and spoon.
• Gently stir in nuts.
• Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars.
• Wipe batter from rim.
• Place jars on a baking sheet.
• Bake at 325 degrees F for 50 minutes, or until a toothpick inserted in center comes out clean.
• Wipe rims.
• Place hot sterilized seals and rings on hot jars.
• Keep in refrigerator for prolonged storage.