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Great For Lunch In The Field

Bake up a batch of cakes in jars. They’re perfect to send to the field for lunches and can be sent as is or you can slide out of the jar and pack. They’ll come in handy on busy days when you have no time to bake and you will have a supply on hand for company. They make great gifts, are easy to bake and require little preparation.

You will need seven wide-mouth pint jars, with metal rings and lids. Make sure you use the wide-mouth jar because you want the cake to slide out. Sterilize jars and lids. Grease the inside of the jars, being careful not to get any grease on the rims as you want them to seal properly. Preheat oven to 325F.

2-1/2 c. sugar

2/3 c. butter OR margarine

4 eggs

2/3 c. buttermilk

1 tsp. vanilla 3-1/2 c. flour

1/2 tsp. ginger

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 c. mashed ripe bananas

1 c. chopped nuts

Cream sugar and butter; add eggs and mix well. Add buttermilk and vanilla and mix thoroughly. Place dry ingredients in a separate bowl and stir with a whisk. Add to creamed ingredients and mix well. Stir in bananas and nuts. Pour one cup of batter into jar, making sure that the batter fills only one-half the jar. Fill all jars and place on a cookie sheet, spaced so that they will all cook evenly. Bake 325F for 45 minutes or until toothpick inserted in centre comes out clean. Remove jars one at a time, wipe rim, place a hot lid on jar and seal with ring. Repeat with the rest of the jars. At serving time the bread will slide out. Canned this way, the bread will stay fresh for a year. I use cooking spray in the jars and it works well.

Joanne Rawluk writes from Gypsumville, Manitoba

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