Baby Bourbon Cakes in Half-Pint Mason Jars

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Directions

Heat oven to 350°F. Spray 12 wide -mouth half -pint jars with cooking spray.

In the bowl of an electric mixer combine the cake mix, eggs, water, canola oil, bourbon, vanilla, cinnamon, nutmeg and orange zest. Mix at low speed until just combined. Increase speed to medium at beat 2 minutes, scraping down the sides of the bowl. Stir in pecans.

Spoon ¼ cup batter into each prepared jar (note: a 2 tablespoon cookie scoop is handy to fill each jar without a mess. Use 2 scoopfuls per jar). Place jars on a rimmed baking sheet.

Bake 30-35 minutes or until golden brown and pick inserted into center comes out clean.

While cakes are baking, make glaze. Melt butter in a medium saucepan. Stir in sugar, water and bourbon. Bring to a boil. Boil 3-4 minutes, stirring constantly. Remove from heat.

While cakes are still warm, pierce all over with a toothpick. Brush glaze over each cake, repeating several times.

Let cool completely before sealing each cake with a lid.