Baby Bourbon Cakes in Half-Pint Mason Jars

Prep Time: 10 minutes
Cook Time: 30-35 minuutes
Total Time: 45 minutes

I am over the moon for wide-mouth half-pint Mason jars. I’ve made so many fun things in them this year, from pies to chili mac to these baby bourbon cakes. These are one of the gifts I’m making for the holidays this year. Imagine how happy your neighbors or co-workers would be to get their very own baby bourbon cake! Easy, inexpensive, delish.

The jars are sold in boxes of 12. If you have access to more jars, the batter is enough for 13-14 half-pint cakes. If not, make the excess batter into cupcakes. These cakes can (and should!) be made several days ahead. Cover jars tightly with lids and store at room temperature. They improve with age. How much age? I’m not sure yet, but will keep you posted.

You can also make these into mini cakes by baking in mini muffin pans. Don’t use cupcake papers. Reduce bake time to about 18 minutes. Once the mini cakes have been glazed and cooled, transfer to mini cupcake papers for serving.

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.


Yield: 12 individual cakes

What's Needed:

 

1 18.5 -ounce yellow pudding cake mix
4 eggs
½ cup water
½ cup canola oil
½ cup bourbon
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Zest from 1 orange, finely chopped
1 cup toasted pecans, chopped
Glaze:
1 stick butter
1 cup brown sugar, packed
¼ cup water
½ cup bourbon

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