Pumpkin Cakes in a Jar Recipe
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Pumpkin Cakes in a Jar

Special Equipment: 8 pint size canning jars with lids and rings (smooth sides and wide mouth only so the cakes will slide out).
Makes 8 jar cakes.

2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger
2/3 cup water
2 cups canned pumpkin (not pumpkin pie mix)
3 1/2 cups flour
2/3 cup pecans or walnuts chopped (optional)

Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices.

Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a pastry brush dipped in melted shortening.

Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325F. for 35 to 45 minutes.
Meanwhile bring pot of water to boil, once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use.
When the cakes are done, remove the jars one at a time and place the lid on (don't worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly.
Let rest until cooled completely.
Jars will seal on their own as they cool.
Makes 8 pint size jar cakes that will last up to 6 months.

If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.

If not for a gift, just write the information on the lid with a marker.
When ready to eat, if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds.

Eat within 2 days after opening and store in refrigerator after it's opened.


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