9 12 oz canning jars
2 cups flour
1 1/2 tsp baking powder
2 cups maraschino cherries, drained, dried and cut in
half
1/2 cup blanched almonds, finely ground
1/4 cup cake flour
1 ˝ cups Sugars
8 oz cream cheese softened
1 tsp almond extract
4 eggs
Generously grease the
inside of jars with shortening. Stir together the 2 cups
flour and the baking powder. In a separate bowl, mix
together the cherries, almonds, and 1/4 C of cake flour;
set aside. Cream together sugar, cream cheese, butter
and almond extract until light and fluffy. Add the eggs
and continue beating until well blended. Slowly add the
flour mixture, mixing well. Fold in cherry mixture;
divide the batter among the 9 jars. 1/2 full. Bake at
325' for 35-40 minutes or until tester into cake comes
out clean. Boil lids and rings while baking. Remove
cakes when done and add lids and rings and screw tightly
shut. Cake will seal as it cools.
Disclaimer:
MixesinaJar.com is not responsible for the outcome of any recipe you try
from this, or any website in our network. MixesinaJar.com is in no event
liable for any direct or indirect consequential damages, or damages of
any other kind. Use recipes at your own discretion.
