1 Stick (4 oz.) plus 3 tbsps.
-unsalted butter; softened
3 1/2 c Light brown sugar
4 Eggs
2 c Pureed cooked or canned
-pumpkin
3 1/3 c Flour
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Ground ginger
1/4 ts Ground mace
1 c Chopped walnuts; (about 4
-oz.)
Preheat oven to 325oF. Before starting batter, wash 8 (1-pt.) wide-mouth
canning jars with lids in hot soapy water and let them drain, dry, and cool
to room temperature. Generously grease insides of jars. With an electric
mixer, beat together butter and about half of brown sugar until light and
fluffy. Beat in eggs, then remaining sugar. Beat in pumpkin. Set aside.
Sift together flour, baking powder, baking soda, cinnamon, ginger, and
mace.
Gradually add to pumpkin mixture in thirds, beating well after each
addition to make a thick batter. Stir in walnuts. Spoon 1 level cupful of
batter into each jar. Carefully wipe rims clean, then place jars in the
center of preheated oven. Bake 40 minutes. About 10 minutes before cakes
are done, bring a medium saucepan of water to a boil. Put in jar lids,
cover, and remove from heat. Keep lids in hot water until they’re used.
When cakes are done, remove jars from oven one at a time. If jar rims need
cleaning, use a moistened paper towel. Carefully put lids and rings in
place, then screw tops tightly shut. Place jars on a wire rack; they will
seal as they cool. Makes 8 cakes.
Yields
1 Servings
