9 (12 oz.) Ball quilted crystal jelly jars
9 new lids (do not use old ones)
9 rings (OK to use old ones)
vegetable shortening (to grease jars)
2 cups cake flour (I used Swan's Down brand)
1 1/2 tsp. baking powder
2 cups maraschino cherries, drained, dried and cut in half
1/2 cup almonds, blanched, finely ground
1/4 cup cake flour
1 1/2 cups granulated sugar
1 (8 oz.) pkg. cream cheese, softened (do not use light cream cheese)
1 cup (2 sticks) butter, softened
1 tsp. almond extract
4 large egg, at room temperature

Make sure there are no nicks or cracks in the lips of the jars. Wash the jars, lids and rings in hot soapy water, then sterilize by boiling them for 15 minutes. Keep the lids and rings in the water until you're ready to use them (the lids have to be hot to seal).

Remove the jars from the water and place them on a clean towel to air-dry (up, not upside down). While the jars are cooling, prepare the cake batter. Cool completely.

Once the jars are cool, using a pastry brush, generously grease the inside of each jar with shortening (DO NOT use PAM, Baker's Secret, butter).

Preheat oven to 325°F. Place a cookie sheet onto the middle rack of the oven, remove the top rack.

Mix the 2 cups of flour and baking powder together; set aside.

Mix together the cherries, ground almonds and 1/4 cup of cake flour; set aside.

Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Slowly add the flour/baking powder mixture, mixing well. Fold in the cherry/almond/flour mixture until well incorporated.

Divide the batter among the 9 jars, filling them about 1/2 full. I found it easiest to use my small spatula to spoon the batter into the jars, it's skinny. It helped to keep the batter from getting onto the top insides of the jar - it'll burn if you leave it there. Wipe off the lips of the jars if you get any batter on them. If you don't the jars won't seal properly - you want them clean and dry. The batter is very thick.

Bake at 325°F for 35 to 40 minutes, or until a cake tester inserted deep into the cakes comes out clean.

When cakes test done, using HEAVY-DUTY MITTS (the jars ARE HOT!) remove them from the oven one-by-one and place the lids and rings on them and screw down tightly. Close the oven door while you're working on one jar - the cakes need to stay hot. Place the jars on your counter to cool (put them onto a bath towel to cushion them). Make sure the jars don't touch each other - allow air circulation around each jar. As they cool, you'll be able to tell if they've sealed, you should hear a "plinking" sound. If you don't hear the noise, check the jars once they've cooled by pressing down on the lids, they shouldn't move at all.

NOTES:

Store the jars in a cool, dry place, just as you would any canned goods. There's NO need to refrigerate the cakes, they keep in the pantry for about 6 months - maybe longer, they don't last that long around here. Check the jars weekly by pushing down on the middle of the lid - if it moves, that means the seal has broken. Either eat it or toss it. I start baking about late August so I'll have plenty to give as Christmas gifts. Single folks love the cakes because each jar is enough for one or two people. I've even sold them at bake sales. Sterilize the jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air-dry. Leave the lids and rings in the hot water until you're ready to use them.

Submitted by: Jar Baker