Yield: Makes 8 cakes.
* 2/3 cup vegetable shortening
* 2-2/3 cups sugar
* 4 eggs
* 2 cups canned pumpkin
* 2/3 cup water
* 3-1/3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1-1/2 teaspoons salt
* 1 teaspoon each ground cloves, allspice, and cinnamon
* 2 teaspoons baking soda
* 1 cup chopped walnuts
Preheat the oven to 325 degrees F. Grease 8 wide-mouth pint jars. 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. Pour into jars, filling 1/2 full. Bake jars set upright on a baking sheet for about 45 minutes or until done. 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.
Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.
http://www.Almanac.com/getrecipe/1628
* 2/3 cup vegetable shortening
* 2-2/3 cups sugar
* 4 eggs
* 2 cups canned pumpkin
* 2/3 cup water
* 3-1/3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1-1/2 teaspoons salt
* 1 teaspoon each ground cloves, allspice, and cinnamon
* 2 teaspoons baking soda
* 1 cup chopped walnuts
Preheat the oven to 325 degrees F. Grease 8 wide-mouth pint jars. 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. Pour into jars, filling 1/2 full. Bake jars set upright on a baking sheet for about 45 minutes or until done. 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.
Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.
http://www.Almanac.com/getrecipe/1628
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