Tropical Vacation Cake in a Jar

2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1/8 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water
3 1/2 cups flour
2/3 cup pecans or walnuts (chopped)
3/4 cup crushed pineapple, drained
3/4 cup of mashed bananas
1/2 cup of shredded coconut

Cream together the shortening and sugar, add the eggs, baking powder, soda, salt and spices. Next add the water alternately with the flour and then stir in nuts, bananas, pineapple and coconut.

Preheat oven to 325�F. and grease 8 wide mouth pint size jars. Use a pastry brush dipped in melted shorting to grease jars.

Fill each jar 1/2 full of batter and wipe the rims clean. Bake on cookie sheet for 35 to 45 minutes. Meanwhile boil water in a pot and when it comes to a boil turn it off place in lids and rings and let sit until ready to use.

When the cakes are done remove the jars one at a time and place the lids on, screw the rings on tightly and let sit until completely cool. The jars will seal on their own as they cool.

Makes 8 pint size jar cakes that will store up to 6 months.

If giving as a gift, wrap 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 cakes do not come out easy just run jar under tap water for a few seconds or heat in microwave with the lids removed for 2 seconds.

Store in refrigerator after opening and eat within 2 days.