Lemon Bundt Cake In Jars

* Exported from MasterCook II *

LEMON BUNDT CAKE IN JARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Lemon cake mix -- * see note
1 sm Pkg instant lemon pudding mi
4 Eggs
(or egg substitute)
1/2 c Oil -- * see note
1 c Warm (not hot) orange juice
Orange juice
Frosting: see directions

This is my "signature" cake"..I've made it under all
sorts of circumstances including a gas cooker in
London that went down in the middle of baking...also
in high altitude when I neglected to follow those
specific directions...EVen the "shell" was devoured
and no one even noticed! This cake is a winner....the
changes to lower the fat are in (). Because I'm
starting with the mix, there is already a certain
amount of fat, but it's not too bad.) * use any kind
of cake mix without the pudding in it. Use less oil if
you wish--1/8 to 1/4 cup.
Beat together ( use a food processor or a hand
mixer or anything that's handy)....until batter is
smooth.
Put batter into bundt pan sprayed with PAM ** OR,
fill 4-6 pint size greased Mason jars 1/2 full. Bake
for 45 minutes at 350. Every oven is different, so you
may bake longer or shorter.
I've only made the jars once and I baked 2 jars
along with a small bundt pan. It took the normal
time. With the jars only, I would test at 35 minutes.
(I used one of those bamboo thin skewers - it's like a
long toothpick! I thought I was so clever!) You'll see
the cake rising and turning brown and it pulls away a
little from the sides of the jar. With the regular
cake I do the following: Turn out of the pan
immediately onto the serving plate. (Don't, of course,
take the cakes out of the jars!) Poke holes in the
cake with a fork (in the jar) spoon over the following
"icing":
1 1/2 c. powdered sugar (or any amount you want)
grated lemon rind (in proportion to sugar) Lemon juice
to make "runny" consistency. It should drip from the
spoon. Spoon it right over the tops of the cakes in
the jar - or over the bundt cake shape. Put the lids
on and screw down the rings. Everything worked fine.
I tasted one of them after a few days...naturally!
The cake was delicious and didn't lose any of its
flavor with the substitutions. This cake is always a
hit, and SO easy to make. It takes exactly one hour
from start to finish! Ronda Furgatch

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