We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
Yield: Makes 8 cakes.
This recipe for Pumpkin Cake in a Jar is a favorite with our readers. They love it for its simplicity, portability, presentation, and its rich pumpkin flavor.
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.
©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111