|Recipe Name:||Pumpkin "cake-in-a-jar"||Submitted by:||Administrator|
|Number of Servings:||1|
2/3 Cup(s) Shortening
2 2/3 Cup(s) Sugar
2 Cup(s) Pumpkin - fresh pureed, or
2/3 Cup(s) Water
3 1/3 Cup(s) Flour
1/2 Teaspoon(s) Baking Powder
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) Cloves - ground
1/2 Teaspoon(s) Allspice
1 Teaspoon(s) Cinnamon
2 Teaspoon(s) Baking soda
1 Cup(s) Walnuts - chopped
8 Pint(s) Jars - wide mouth w/lids and
rings for sealing 8
Wax paper circles cut to fit
DIRECTIONS Cream shortening and sugar together, adding sugar
slowly.Beat in eggs, pumpkin and water. Set aside. Sift together flour,
bakingpowder, salt, ground cloves, allspice, cinnamon and baking soda.
Add topumpkin mixture and stur well. Stir in nuts. Pour batter into
greasedcanning jars, filling half-full. Place jars on cookie sheet.
Bakeupright in preheated 325 degree oven for about 45 minutes. (Cake
willrise and pull away from sides of jar.) When done, remove one jar at
atime from oven. While still warm, place wax paper circle on the top
endof the cake. Wipe sealing edge of jar. Place lid on jar and
closetightly with ring. Turn jar upside down. (Cake will loosen at
thistime.) Repeat with other jars. Leave jars upside down until sealed.
(Jaris sealed if lid remains flat when pressed in center.) To serve:
Openjar, slide a knife around inside of the jar to loosen the cake,
andremove the cake from the jar. Warm cake in the oven if desired.
Sliceand serve with whipped cream. This dessert treat is baked and
presentedin a wide-mouth canning jar. Because the jar is sealed, the
cake keepsindefinitely. It can be made well ahead of the
holidays.Posted to MM-Recipes Digest V3 #345From: "Carol D. Westover"
<email@example.com>Date: Mon, 16 Dec 1996 19:33:23 -0800
Nutrition (calculated from recipe ingredients)
Calories From Fat: 2091
Total Fat: 238.1g