Sized Pumpkin Cakes
November 8, 2009 by crisy
Filed under Holiday - New Years, hp_recent
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. ground ginger
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
2 cups canned pumpkin (not pumpkin pie filling)
Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin
Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.
When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little “ping” each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.
Makes 8 pints
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