Almond-Cherry Bread In Jars

Sterilize wide-mouth pint-sized canning jars (with rings and lids) according to manufacturer's directions. Grease inside, but not the rim of jars.

Mix the first measure of flour and baking powder together, then set aside. Mix together the cherries, ground almonds and second measure flour, then set aside.

Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Slowly add the flour/baking powder mixture, mixing well. Fold in the cherry/almond/flour mixture until well blended.

Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal.

Place jars evenly spaced on a cookie sheet. Place in a preheated 325 degrees F oven for 30-40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.

Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean (If they're not, jars will not seal correctly).

Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.

Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed quick bread will stay fresh for one year.

The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.