PUMPKIN CAKE IN A JAR
Source of Recipe
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List of Ingredients
2/3 cup shortening
2 2/3 cup sugar
4 eggs
2 cups fresh pureed or canned pumpkin
2/3 cup water
3 1/3 cup flour
1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
2 teaspoons baking soda
1 cup walnuts, chopped
8 pint-size wide-mouth canning jars with lids and ringsRecipe
Sterilize jars, lids and rings in boiling water and let jars drain, dry and cool to room temperature. Leave lids and rings in the hot water until ready to use. Preheat oven to 325 degrees. Place a cookie sheet onto middle rack in oven, remove top rack.
Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water. Set aside.
Sift together flour, baking powder, salt, ground cloves, allspice, cinnamon and baking soda. Add to pumpkin mixture and stir well. Stir in nuts.
Generously grease jars and pour in batter, filling half full. Place jars on the cookie sheet. Bake upright (without lids) for about 45 minutes.
When done, remove jars carefully, one at a time. Wipe the sealing edge of jars. Place lids on jars and then close tightly with ring. You'll hear a "plinking" sound as the lids seal. If you miss the sound, wait until the jars are cool and press on the lids, they should not move at all.
To serve, open jar, slide knife around inside of jar to loosen cake and slide cake out. Slice and serve with whipped cream
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