Updated Thursday, May 8th, 2003
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.
In this issue: Summer Off the Beaten Path
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