Cake in a Jar

Last night I got a craving to make a cake, and chose this olive oil & anise seed cake recipe from Martha Stewart. But it was made to be poured into four mini bundt pans and didn't look like enough dough for a full-size pan, so I looked through the cupboards for something to bake it in that was small...and came up with glass canning jars.

[Note: I found several Google results saying that it's unsafe to bake glass jars, but I didn't click on those results... Just an FYI. I think if they're quality jars and you don't bake on high heat, they should be okay.]

Anyway, I followed the recipe except for using grapefruit zest instead of orange zest, then poured the batter into three small canning jars. Don't overfill the jars -- halfway full of batter resulted in a full jar of cake. Bake for about 30-35 minutes, until the top is fairly firm but also a bit spongy.

You can also use leftover sweater sleeves as jar potholders...