“Canned” Pound Cake

Grandma’s have done this for years yet you won’t find this in any canning books.  Based on friends who have done this for years and the canning grannies out there, this can be stored for up to one year. (But let’s be real – how long do you really think these will stick around?)  Besides, they make great gifts!

Preheat the oven on 350°.  Grease 12 wide mouth pint jars (or 6 quarts) and set them aside.  I used Crisco to grease mine and if that’s not handy, you can use Baker’s Joy Spray.


I whipped up my mother’s “top secret” pound cake recipe and then spooned each jar 1/2 full, be careful not to get any on the edges of the jar.  This takes a little time and a steady hand.


For a more even bake, put the jars directly on the rack and bake until golden brown, in my oven, approximately 45 minutes.  The 1st batch I made, I put them on the cookie sheet, and you’ll be able to see the difference in the pictures below.


While baking, I laid out 12 new rings and lids – no need to boil, the heat from the jars will seal these babies in no time!  Once done, remove and quickly wipe the rims clean, place a lid and ring on them and tighten down, they will seal within 5 to 7 minutes.

Here’s the 1st batch I cooked on the cookie sheet.


Check out the difference on the second batch, it cooked much more evenly when you place them directly on the oven rack.  Yes, these are quarts ~ I’m thinking Sunday dinners…..


And you can’t have Vanilla without Chocolate……


Ok, so here’s my Mama’s “Top Secret” Pound Cake recipe.  (Mama, don’t shoot me, but I can’t share something this cool without the recipe to go along with it):

  • 3 cups sugar
  • 1 stick Crisco (1 cup)
  • 2 sticks butter (Mama says “margarine”, I prefer real butter)

Blend together sugar, Crisco, butter until smooth.

  • 6 medium eggs

Slowly add in one egg at a time, blending as you go.

  • 4 cup plain flour
  • 1 teaspoon of salt, added to flour
  • 3/4 cup milk
  • 1 tablespoon vanilla extract, added to milk

Alternate adding milk then flour to the mixture, mixing as you go until mixed very well.  If you prefer Chocolate, add 1/2 cup of Cocoa Powder and 3/4 cup of mini chocolate chips.  Options are endless!

**We popped one open to sample, when my boys beg for more and say it’s PERFECT, I take that as a compliment….

H~A~P~P~Y   B~A~K~I~N~G!!!!




21 thoughts on ““Canned” Pound Cake

  1. Debbie Howlett November 23, 2016 at 11:38 am Reply

    How long will they last sealed up like this?


    • Preserving the Good Life November 23, 2016 at 4:49 pm Reply

      I know up to one year, but they will never last this long in my house. If you add fruit to your pound cakes, they advise 3-6 mths shelf life.


  2. Ruth James June 1, 2017 at 7:56 am Reply

    If you loosely put an extra rim on each jar before you won’t dirty the rim and can take if off before you put them in the oven!

    Liked by 1 person

  3. Mary Cahill November 4, 2017 at 9:08 pm Reply

    So, I am wondering…when you open the jars to serve the cake after storing…does the cake slide right out? Or do you serve a “scoop” of cake?

    Liked by 1 person

  4. Graham Simmons November 5, 2017 at 4:51 am Reply

    Sorry! But what is Crisco, for us part time cooks. I haven’t a clue what it is.

    Liked by 1 person

  5. Stephanie November 9, 2017 at 7:57 am Reply

    I do this with banana nut bread and pumpkin loaf. I love it and so do my guest.


    • Diane December 8, 2017 at 5:19 am Reply

      Can you share your banana nut bread I have tried several but they are always dry, thank you

      Liked by 1 person

  6. Kat Clark December 1, 2017 at 9:19 pm Reply

    When my son was deployed to Afghanistan I used this method to send cake to him. Any flavor he wanted, baked up great and just had to include a container of frosting. All his Maribe brothers loved it too.

    Liked by 1 person

    • Lana Koenes June 10, 2022 at 2:37 pm Reply

      I love this! My son just got deployed to Africa, I was wondering if this would make it there and in good shape. I’m going to try this! Thank you!


  7. Marie December 20, 2017 at 3:15 pm Reply

    How come there’s no baking powder or baking soda in the recipe?


    • Preserving the Good Life December 26, 2017 at 1:53 pm Reply

      My family never included baking powder or soda in their pound cakes. It makes for a cake that’s more dense.


  8. Diane July 1, 2018 at 2:26 pm Reply

    If I put my smaller jars directly on the oven rack, they will tip over.


  9. Barbara Anderdon July 19, 2018 at 3:50 pm Reply

    My grandmere’s “pound cake” recipe is quatre quart (4 quarters cake) which is 1lb each eggs, sugar , butter, flour. It cans up very well also. We do not add any flavor including vanilla to the cake itself but rather highly flavor a glaze or frosting instead.

    Liked by 1 person

  10. Angela September 21, 2018 at 9:34 am Reply

    Thanks for this ive been looking for a desserts to can


  11. Preserving the Good Life December 6, 2019 at 7:45 am Reply

    Reblogged this on Preserving the Good Life and commented:

    It’s the time of year for gift giving – give a gift of Homemade Love…


  12. Jo Ann Castle April 2, 2022 at 4:55 pm Reply

    I use the pint and a half jars. For two of us, a whole cake gets boring so I break it up with different varieties. Baking time varies a bit depending on the density and fat content of the batter.


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