Cherry Almond Cake in a Jar

9 (12 ounce) canning jars
2 cups cake flour
1 1/2 teaspoons baking powder
2 cups maraschino cherries, drained, dried and cut in half
1/2 cup blanched almonds, finely ground
1/4 cup cake flour
1 1/2 cups granulated sugar
8 ounces cream cheese, softened
1 cup butter, softened
1 teaspoon almond extract
4 eggs

Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry.

Once the jars are dry, generously grease the inside of each jar with shortening.

Stir together the 2 cups flour and the baking powder.

In a separate bowl, mix together the cherries, ground almonds and 1/4 cup of cake flour; set aside.

Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Add the eggs and continue beating until well blended. Slowly add the flour mixture, mixing well. Fold in the cherry mixture until well blended. Divide the batter among the 9 jars, filling them about half full. Wipe any batter off the rim of the jar. Place jars on a baking sheet and bake at 325 degrees F for 35 to 40 minutes, or until a skewer inserted into the cakes comes out clean.

While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week. Sealed they will last up to 6 months in a cool, dark place.