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Add a photoServings: 8
Ingredients
- 2/3 c. Shortening
- 2Â 2/3 c. Sugar
- 4 x Large eggs
- 2 c. Pumpkin - fresh pureed (or possibly canned)
- 2/3 c. Water
- 3Â 1/3 c. Flour
- 1/2 tsp Baking pwdr
- 1Â 1/2 tsp Salt
- 1 tsp Cloves - grnd
- 1/2 tsp Allspice
- 1 tsp Cinnamon
- 2 tsp Baking soda
- 1 c. Walnuts - minced
- 1 jar wide mouth w/lids and rings for sealing, (8 pint
- 8 x Wax paper circles cut to fit inside jars
Directions
- Cream shortening and sugar together, adding sugar slowly. Beat in Large eggs, pumpkin and water. Set aside. Sift together flour, baking pwdr, salt, grnd cloves, allspice, cinnamon and baking soda. Add in to pumpkin mix 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 degree oven for about 45 min. (Cake will rise and pull away from sides of jar.) When done, remove one jar at a time from oven. While still hot, 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 till 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. Hot cake in the oven if you like. 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.
- NOTES : great for gifts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 684 | |
| Calories from Fat 214 | 31% |
| Total Fat 24.42g | 31% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 5.71g | |
| Cholesterol 104mg | 35% |
| Sodium 867mg | 36% |
| Potassium 194mg | 6% |
| Total Carbs 109.32g | 29% |
| Dietary Fiber 2.2g | 7% |
| Sugars 67.4g | 45% |
| Protein 9.72g | 16% |
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