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Ingredients
- 1 stk (4 ounce.) plus 3 tbsps. unsalted butter, softened
- 3Â 1/2 c. Light brown sugar
- 4 x Large eggs
- 2 c. Pureed cooked or possibly canned pumpkin
- 3Â 1/3 c. Flour
- 1Â 1/2 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Grnd ginger
- 1/4 tsp Grnd mace
- 1 c. Minced walnuts, (about 4 ounce.)
Directions
- Preheat oven to 325F. Before starting batter, wash 8 (1-pt.) wide-mouth canning jars with lids in warm soapy water and let them drain, dry, and cold to room temperature. Generously grease insides of jars. With an electric mixer, beat together butter and about half of brown sugar till light and fluffy. Beat in Large eggs, then remaining sugar. Beat in pumpkin. Set aside.
- Sift together flour, baking pwdr, baking soda, cinnamon, ginger, and mace.
- Gradually add in to pumpkin mix in thirds, beating well after each addition to make a thick batter. Stir in walnuts. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in the center of preheated oven. Bake 40 min. About 10 min before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in warm water till they're used.
- When cakes are done, remove jars from oven one at a time. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cold.
- Makes 8 cakes.
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