Serves: 5
Total Calories: 1,104
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° 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 a knife around inside of jar to loosen cake, and remove from jar. Warm cake in oven, if desired. Slice and serve with whipped cream.
Editor's Extra:
This is also good substituting applesauce for pumpkin and pecans for walnuts.
This Pumpkin Cake in a Jar recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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