Checked Christmas cakes with apple and almonds

Preheat the oven to 180ºC.

Mix the apple with the chicken spices. Beat the butter through the sugar. Add the eggs one by one and mix well.

Spat the flour and the baking powder through the mixture and add the milk. Beat until smooth. Stir the apple cubes through the batter.

Divide the almond shavings over the sterilized preserving jars (about 0.75 l content) and turn around so that the almonds stick. Pour the cake batter into the jars and fill them for about half. Make sure that the edges remain clean.

Bake the cakes in the oven in about 1 hour until cooked and golden brown. Meanwhile, cook the rubber rings and lids of the jars for 5 minutes in a pan with a layer of water and 4 tablespoons of vinegar. Let dry on a clean tea towel.

Take the cakes out of the oven and let cool briefly. When the cake has risen above the rim, cut off the cap.

Put the rubbers and lids on the jars and press the clips on them. Put the jars in a pan with water so that they are about 2/3 under water. Place a heavy lid on it so that the jars can not float. Wake the cakes to the boil for about 30 minutes at 100ºC.

Allow to cool and store in a dark place for up to 6 months.