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Peanut Butter Cake

With the abundance of produce coming from the garden, it's canning season right now. But you can do so much more with your recycled Weck jars. Let's bake cake!


Peanut butter cake in Weck jars


For the cake:

150g unsalted peanuts

150g butter for the jars

200g natural peanut butter

150g sugar (I use brown)

4 eggs

50ml milk

350g flour (I use spelled)

15g baking powder


For the icing:

150g whipping cream

100g bitter chocolate


Makes 6 - 7 1/5L Weck Jars


1. Preheat oven to 180 degrees Celsius (160 with air circulation). Use a mortar and pestle to chop the peanuts. Butter the jars and sprinkle 100g of the crushed peanuts into each jar.

2. Beat butter, peanut butter and sugar until creamy. Beat in eggs one at a time. Add the rest of the peanuts (50g) and the milk. Mix in the flour and baking powder. Fill jars with the dough (about 3/4 fill). Bake for approximately 30 minutes. let cool

3. Warm cream on the stove top. Add chocolate and continue to stir until melted. Let cool to room temperature. Pour over the top of each cake.

And the best part: The cakes will keep in the jars for up to four weeks without the chocolate icing on top. Upon removing the jars from the oven, immediately place the rubber ring and glass top on jar and seal.

What do you do with your canning jars?

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