Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Shortening
2 2/3 c Sugar
4 Eggs
2 c Pumpkin
2/3 c Water
3 1/3 c Flour
1/2 ts Baking powder
1 1/2 ts Salt
1 ts Ground cloves
1/2 ts Allspice
1 ts Cinnamon
2 ts Baking soda
1 c Walnuts -- chopped
8 Wide mouth jars (1 pt ea) --
- with lids and rings for sealing
8 Wax paper circles --
- cut to fit inside jars
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°F 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 ahead of the holidays. Great for gifts.
