Tuesday, November 17, 2009

Pumpkin Cake in a Jar!

I wanted to share this recipe that my Grandma had sent me for our swap :)

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 well ahead of the holidays.

Pumpkin Cake in a Jar

2/3 c shortening
2 2/3 c sugar
4 eggs
2 c fresh pureed or canned pumpkin
2/3 c water
3 1/3 c flour
1/2 tsp. salt
1 tsp. ground cloves
1/2 tsp. allspice
1 tsp. cinnamon
2 tsp. baking soda
1 c walnuts, chopped
8 pint-sized, wide-mouth jars, with lids and rings for sealing
8 wax paper circles cut to fit inside the canning jars

Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water. Set aside. Sift together flour,baking powder, salt, ground cloves, allspice, cinnamon, and baking soda. Add to pumpkin mixture and stir 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 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 warm, place wax paper circle on the top of the cake . Wipe sealing end 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 until sealed. (Jar is sealed if lid remains flat when pressed in center)
To serve: Open jar, slide a knife around the cake to loosen and remove the cake from the jar. Warm cake in microwave, slice and serve with whipped cream or ice cream :)

I was thinking about trying this with banana bread?!!!!

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