Gingerbread in a Jar

I know I know, It's like 100 degrees out and no one wants to turn the oven on! But these are so worth it. I saw these in a Paula Deen magazine a couple years ago and have been making them ever since. Who knew you could make cake in a jar? Who knew you could even can cake? But these last up to a year when sealed properly; and they make the sweetest most unique gifts. I am making a bunch of these now so I will have them ready for this fall.

Gingerbread in a Jar

1 T. melted shortening

2 1/4 c. all purpose flour

1 c. sugar

2 t. ginger

1 t. cinnamon

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

3/4 c. milk

1/2 c. melted butter

1/4 c. dark molasses

1 large egg beaten

1 t. vanilla

Preheat oven to 325. Brush 10 sterilized jelly jars with melted shortening. Place on a cookie sheet and set aside.

In a large bowl combine all dry ingredients with a whisk. In a separate bowl combine all wet ingredients. Combine dry with wet and mix well. Fill each jar a little less than half full. Bake for about 30 min or until knife comes out clean. If gingerbread rises over the top just cut off with a knife. Using a kitchen towel remove one jar at a time from oven, and carefully place lid and ring on each; screw lids on tightly. Cool jars on counter top. Once jars have sealed store in a cool dry place for 1 year.