Pumpkin Cake In A Jar

• 2/3 c. shortening
• 4 eggs
• 2/3 c. water
• 1/2 tsp. baking powder
• 1 tsp. allspice
• 1 tsp. ground cloves
• 2 tsp. baking soda
• 2 2/3 c. sugar
• 2 c. canned pureed pumpkin
• 3 1/3 c. flour
• 1 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 c. chopped nuts
• 8 pint- size, wide mouth jars with lids and rings
• 8 wax paper circles to fit jars

1. Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water.
2. Set aside.
3. Sift together flour, baking powder salt, ground cloves, allspice, cinnamon and baking soda.
4. Add to pumpkin mixture and stir well.
5. Stir in nuts.
6. Pour batter into greased canning jars, filling half full.
7. Place jars on cookie sheet.
8. Beat upright in preheated 325 degrees for about 45 minutes.
9. When done, remove one jar at a time from oven.
10. While still warm, place wax paper circle on the top end of the cake. Wipe sealing edge of jar.
11. Place lid on jar and close tightly with ring.
12. Turn jar upside down.
13. To serve:
14. Open jar, slide a knife around inside of the jar to loosen cake, and remove cake from jar. Warm cake in oven if desired.
15. Slice and serve with whipped cream.

shortening, eggs, water, baking powder, allspice, ground cloves, baking soda, sugar, pumpkin, flour, salt, cinnamon, nuts, pint, jars

Taken from www.cookbooks.com/Recipe-Details.aspx?id=135657 (may not work)