posted by cssr215 09-02-100 8:22 AM
Best of Hall Fame dessert cookbook
Pumpkin Cake in a Jar
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups fresh or canned pumpkin
2/3 cup water
3 1/2 cups flour
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cloves
1/2 tsp. allspice
1 tsp. cinnamon
2 tsps. soda
1 cup chopped nuts
Cream shortening and sugar, adding sugar slowly. Beat in eggs, pumpkin and water. Sift together flour, baking powder, salt, cloves, allspice, cinnamon and soda. Add to pumpkin mixture and stir well. Add nuts. Pour batter into 8 greased pint-size, wide-mouth jars(with lids and rings for sealing), filling half full. Place jars on cookie sheet.
Bake upright uncovered in preheated 325 degree oven about 45 minutes. Cake will rise and pull away from sides of jar. When done, remove one jar at a time. While still warm, place 8 wax paper circles cut to fit inside canning jars on top end of cake. Wipe sealing edge of jar. Place lid on jar and close tightly with ring. Turn jar upside down until sealed (lid will remain flat when pressed in center.)
To serve: Open jar, slide knife around inside of jar to loosen cake, and remove from jar. Warm cake in oven if desired. Slice and serve with whipped cream.
This is also good substituting applesauce for pumpkin and pecans for walnuts.