Mason Jar Fruit Cake

When winter is upon us, it’s hard to remember the green days of summer with veggies waiting to be picked, flowers everywhere, and fresh fruit hanging from the trees and vines… you know?  Basically, we end up just wanting to hunker down with seed catalogs under a blanket.  We love having a little treat to munch on while browsing our catalogs, and this is one of our favorites; it’s a super easy and delicious treat for your next couch/catalog session, and it’s even a throwback to summer with how much fruit is used!  Try it now, but also save it to come back to for your 4th of July parties — we love it as an easy-to-take-along single-serving dessert for BBQs.

Mason Jar Cakes

4 half-pint mason jars
some dried beans
2 1/2 cups of fresh seasonal fruit
1/2 cup flour
1/2 cup sugar
1/2 tsp salt
4 pats butter
whipped cream (optional)

Put the fruit in the jars. Whisk together the flour, sugar and salt in a separate bowl, then pour it over the fruit. Top each with a pat of butter. Move the jars to a square baking dish and fill the inside of the baking dish with some dried beans to keep the jars from sliding around. Bake at 350 for one hour. After baking, let the jars cool completely, and add a little whipped cream on top if you like!  Cakes can be kept in the fridge for up to a week. Enjoy!