*  Exported from  MasterCook II  *
 
                          LEMON BUNDT CAKE IN JARS
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pk            Lemon cake mix -- * see note
    1      sm            Pkg instant lemon pudding mi
    4                    Eggs
                         (or egg substitute)
      1/2  c             Oil -- * see note
    1      c             Warm (not hot) orange juice
                         Orange juice
                         Frosting: see directions
 
   This is my “signature” cake“..I've made it under all
   sorts of circumstances including a gas cooker in
   London that went down in the middle of baking...also
   in high altitude when I neglected to follow those
   specific directions...EVen the ”shell“ was devoured
   and no one even noticed! This cake is a winner....the
   changes to lower the fat are in (). Because I'm
   starting with the mix, there is already a certain
   amount of fat, but it’s not too bad.) * use any kind
   of cake mix without the pudding in it. Use less oil if
   you wish--1/8 to 1/4 cup.
      Beat together ( use a food processor or a hand
   mixer or anything that’s handy)....until batter is
   smooth.
      Put batter into bundt pan sprayed with PAM **  OR,
   fill 4-6 pint size greased Mason jars 1/2 full.   Bake
   for 45 minutes at 350. Every oven is different, so you
   may bake longer or shorter.
       I've only made the jars once and I baked 2 jars
   along with a small bundt pan.  It took the normal
   time. With the jars only, I would test at 35 minutes.
   (I used one of those bamboo thin skewers - it’s like a
   long toothpick! I thought I was so clever!) You'll see
   the cake rising and turning brown and it pulls away a
   little from the sides of the jar. With the regular
   cake I do the following: Turn out of the pan
   immediately onto the serving plate. (Don't, of course,
   take the cakes out of the jars!) Poke holes in the
   cake with a fork (in the jar) spoon over the following
   ”icing“:
      1 1/2 c. powdered sugar (or any amount you want)
   grated lemon rind (in proportion to sugar) Lemon juice
   to make ”runny" consistency. It should drip from the
   spoon. Spoon it right over the tops of the cakes in
   the jar - or over the bundt cake shape. Put the lids
   on and screw down the rings. Everything worked fine.
      I tasted one of them after a few days...naturally!
   The cake was delicious and didn't lose any of its
   flavor with the substitutions. This cake is always a
   hit, and SO easy to make. It takes exactly one hour
   from start to finish!    Ronda Furgatch
 
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