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Canned Pumpkin Cake in a Jar

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Lillian Frischkorn, of Wellsville, Ohio, sent us this recipe for Canned Pumpkin Cake in a Jar. She says these make quite a nice gift.

Ingredients

  • 2/3 cup vegetable shortening
  • 2 2/3 cups sugar
  • 4 eggs
  • 2 cups canned pumpkin
  • 1/3 cup water
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1/2 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1 cup chopped nuts
  • 1 cup raisins
  • 5-7 wide-mouth pint jars

Directions

Preheat the oven to 325º. Cream the shortening and sugar together; beat in eggs, pumpkin and water. Set aside. Sift the flour, baking powder, salt, spices, and baking soda together; add to pumpkin mixture and stir well. Stir in nuts and raisins. Grease pint jars. Pour into jars, filling 1/2 full. Bake jars set upright on a baking sheet for about 55-60 minutes. Remove from oven. While still warm, place waxed paper on top of each cake and place lid on jar. Cakes will slide out easily when they have cooled.
Posted in Holidays

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