ME-Dawn

Pumpkin Cake in a Jar

2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/3 cups flour
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. ground cinnamon
2 tsp. baking soda
1 cup chopped walnuts
8 pint-size wide mouth canning jars with lids and rings

Preheat oven to 325 degrees. Cream shortening and sugar
together, adding sugar slowly. Beat in eggs, pumpkin, and water;
set aside. In another bowl, stir together flour, baking powder,
salt, cloves, allspice, cinnamon, and baking soda. Add to
pumpkin mixture and stir well. Stir in nuts. Grease jars well and
fill each jar about half full. Place jars on baking sheet and bake
for approximately 45 minutes. When done, remove jars, and wipe
the sealing edge of the jars. Place lids on jars and close tightly
with the ring.

Notes:
Proper sealing of cakes in a jar: After the cake is cooked be sure
to wipe the sealing edge of the jar clean. Place the lids on and
close them tightly with the ring. You should here a "plinking"
sound as the jar s, meaning that they are sealed. You can
also press on the lids after the jars have ed -- if they are
properly sealed, they should not move at all.

How to serve a cake in a jar: Open jar and slide knife around the
inside of the jar to loosen the cake, and then slide the cake out.
Slice and serve alone, with whipped cream, or even some ice
cream! A 1-pint jar equals approximately 5 slices.

How long they keep: A cake in a jar that has been properly
sealed will keep for up to a year.