By Kelly Bogard
Mothers. What would we do without them? They are providers, cheerleaders, counselors, voices of reason and that is usually all before breakfast. The strength and resilience of a mother has made many of us whom we are today.
Moms also help on the farm. They drive tractors, work cattle, bale hay and more. It’s all in a day’s work!
They’re patient and make great teachers. We can all learn a lot from moms every day.
My mom taught me to be patient and kind, as well as strong, but with the sense to know when I have taken on too much. She also taught me how to bake. And since baking is one of my favorite things, I wanted to make something special for all of you to celebrate Mother’s Day.
For White Chocolate Raspberry Jar Cakes, you will need…
4 pint jars
3 eggs
1-1/2 c. sugar
1-1/2 c. flour
1 c. white chocolate chips
1/2 c. butter, softened
1/2 c. sour cream
1/2 c. raspberries
1/2 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 tsp. baking soda
1/4 tsp. salt
powdered sugar for dusting
These cakes are great for a small family gathering and can cook when dinner is being served. They are just the right portion for sharing, too!
Start by preheating your oven to 325 degrees. Mix together the butter and sugar in a large bowl. Once smooth, add in the lemon and vanilla.
While the mixer is still going, add the eggs one at a time until well-combined.
Mix in half the flour and then the sour cream. Once all the lumps are gone, pour in the remaining flour and mix until everything is smooth.
Remove the mixer and stir in the chocolate chips by hand so they don’t get too broken up.
Spray the insides of the glass jars with baking spray. Next, fill just under half full with cake batter. Top with four to five raspberries and stir them in.
Place all of the jars on a baking sheet and bake for one hour. Sprinkle with powdered sugar and serve warm.
These cakes are a perfect way to show your mom how much you care. With a little time and a whole lot of love, make this Mother’s Day one to remember. From all of us at Texas Table Top, enjoy!
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
cakes
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- 4 pint jars washed and dried
- 3 eggs
- 1-1/2 c. sugar
- 1-1/2 c. flour
- 1 c. white chocolate chips
- 1/2 c. butter softened
- 1/2 c. sour cream
- 1/2 c. raspberries
- 1/2 tsp. lemon juice
- 1/2 tsp. vanilla
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- powdered sugar for sprinkling
Ingredients
|
|
- Preheat oven to 325 degrees.
- Mix butter and sugar in a large bowl.
- Add lemon juice and vanilla.
- Add eggs in one at a time, mixing until combined.
- Mix in half of the flour.
- Add sour cream.
- Mix in remaining flour until smooth.
- Stir in the chocolate chips by hand.
- Spray the insides of jars with baking spray.
- Fill jars just under half full with cake batter.
- Top each with four to five raspberries and stir in.
- Put jars on a baking sheet.
- Bake for one hour.
- Sprinkle with powdered sugar.
- Serve warm.
Can the jarcakes be sealed in the jars while hot and kept a little longer?
Hi Sherryl! Great question. These cakes can be stored for a couple of days with the lid on however it should not be kept long term. Because they have eggs and dairy and no added preservatives the shelf life will be about the same as a standard cake. I hope you try them out soon.