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Pumpkin Cake in a Jar
Author/Submitted by: Reprinted in The Sacramento Bee 11/12/97,
Mary Lou Smith of Orangevale, CA.
Servings: 8
Categories:
Cakes
/
Desserts
Ingredients: 2/3
cup
shortening 2 2/3
cups
sugar 4
eggs 2
cups
fresh pureed or canned pumpkin 2/3
cup
water 3 1/3
cups
all-purpose flour 1/2
teaspoon
baking powder 1 1/2
teaspoons
salt 1
teaspoon
ground cloves 1/2
teaspoon
ground allspice 1
teaspoon
ground cinnamon 2
teaspoons
baking soda 1
cup
chopped walnuts 8
pint-size wide-mouth canning jars
Directions:
1.
Sterilize jars, lids and rings in boiling water and let jars drain, dry and cool to room temperature. Leave rings and lids in the hot water until ready to use.
2.
Preheat oven to 325F. Place a cookie sheet onto middle rack of oven;remove top rack.
3.
Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water. Set aside.
4.
Sift together flour, baking powder, salt, cloves, allspice, cinnamon and baking soda. Add to pumpkin mixture and stir well. Stir in nuts.
5.
Generously grease jars and pour in batter, filling half full. Place jars on the cookie sheet. Bake upright (without lids) for about 45 minutes.
6.
When done, remove jars carefully, one at a time. Wipe the sealing edge of jars clean. Place lids on jars and close tightly with the 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.
7.
To serve, open jar, slide knife around the inside of the jar to loosen cake and slide cake out. Slice and serve with whipped cream. Makes 8 1-pint jars; 5 slices per jar. Properly sealed, cake will keep up to a year.
Be sure to use only tempered wide-mouth canning jars. If the jar has a neck, your cake will not come out.
Be sure to use only tempered wide-mouth canning jars. If the jar has a neck, your cake will not come out.
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