2/3 c Shortening
2 2/3 c Sugar
4 Eggs
2 c Pumpkin – fresh pureed (or
-canned)
2/3 c Water
3 1/3 c Flour
1/2 ts Baking powder
1 1/2 ts Salt
1 ts Cloves – ground
1/2 ts Allspice
1 ts Cinnamon
2 ts Baking soda
1 c Walnuts – chopped
8 pt Jars – wide mouth w/lids and
-rings for sealing 8
Wax paper circles cut to fit
-inside jars
DIRECTIONS 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 stur well. Stir in nuts. Pour batter into greased canning jars,
filling half-full. Place jars on cookie sheet. Bake upright in preheated
325 degree oven for about 45 minutes. (Cake will rise and pull away from
sides of jar.) When done, remove one jar at a time from oven. While still
warm, place wax paper circle on the top end of the cake. Wipe sealing edge
of jar. Place lid on jar and close tightly with ring. Turn jar upside down.
(Cake will loosen at this time.) Repeat with other jars. Leave jars upside
down until sealed. (Jar is sealed if lid remains flat when pressed in
center.) To serve: Open jar, slide a knife around inside of the jar to
loosen the cake, and remove the cake from the jar. Warm cake in the oven if
desired. Slice and serve with whipped cream. This dessert treat is baked
and presented in a wide-mouth canning jar. Because the jar is sealed, the
cake keeps indefinitely. It can be made well ahead of the holidays.
Yields
1 Servings
