Mason jar cakes

Yield: 1 servings

Measure Ingredient
Pumpkin "Cake-in-a-Jar" (Bill Segui)
⅔ cup Shortening
2⅔ cup Sugar
4 eaches Eggs
2 cups Pumpkin - fresh pureed (or canned)
⅔ cup Water
3⅓ cup Flour
½ teaspoon Baking powder
1½ teaspoon Salt
1 teaspoon Cloves - ground
½ teaspoon Allspice
1 teaspoon Cinnamon
2 teaspoons Baking soda
1 cup Walnuts - chopped
8 pints Jars - wide mouth w/lids and rings for sealing
8 eaches Wax paper circles cut to fit inside jars

Preheat oven to 325 degrees. Grease 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 jars, filling half-full. Place jars on cookie sheet. Bake upright about 45 minutes. (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 end of the cake. Wipe sealing edge 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 inside of the jar to loosen the cake, and remove the cake from the jar. Warm cake in the oven if desired. Slice and serve with whipped cream. 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.

**************************************************************** Applesauce Cake Baked in a Jar (Oven Method) (Joan Johnson) 2-⅔ c shortening 2-⅔ c sugar 4 eggs 2 c applesauce ⅔ c water 3⅓ c all-purpose flour, sifted ½ tsp baking powder 2 tsp baking soda 1 ½ tsp salt 1 tsp cinnamon 2 tsp cloves ⅔ c nuts, chopped (optional) Cream together the shortening and sugar. Beat in the eggs, one at a time until the mixture is light and fluffy. Add the applesauce and water; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend the dry ingredients into the applesauce mixture. Fold in the nuts. Fill well greased pint (wide mouth) jars half full. Bake in preheated 325-degree oven for 45 minutes. Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods.

If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tight.

**************************************************************** Mason Jar Cakes ⅔ c shortening 2 ⅔ c sugar 4 eggs Fruit of choice* ⅔ c water 3 ⅓ c flour 1 ½ tsp baking poder 2 tsp baking soda 1 ½ tsp salt 1 tsp cinnamon 1 tsp cloves** ⅔ c nuts, coarsely chopped *Choose any of the following for fruit content: 2 c shredded carrots 2 c shredded apples 1 bag cranberries or 1 c cranberry sauce 1 ¾ c applesauce ¼ c crushed pineapple 2 c mashed bananas 2 c apricots Raisins can be added with any of the choices.

**Ground cloves are strong. Unless you love the taste, I (the author of the newpaper column this recipe came from) would use only one-half or one-fourth teaspoon of this spice and perhaps add a little ground nutmeg and/or allspice. Boil 7 wide mouth pint jars, rings, and lids.

Dry well and grease. Preheat oven to 350 degrees. Cream shortening and sugar. Beat in eggs. Add fruit, (raisins), and water. Sift flour, baking powder, baking soda, salt, cinnamon, and cloves. Add to fruit mixture. Stir in nuts. Pour into jars, filling half full.

Bake 45 minutes. When done, remover one jar at a time from oven; clean jar rims and place seals, ring and screw lids on firmly.

Submitted By SANDEE EVELAND On 11-17-94

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