Pumpkin Cakes in a Jar Recipe

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Pumpkin Cakes in a Jar
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Ingredients
13
Count
Nutrition
1221
Calories
Total time
55
Minutes
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Ingredients:

  • 2/3 cup shortening
  • 2 2/3 cups sugar
  • 4 eggs
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/8 tsp ground ginger
  • 2/3 cup water
  • 3 1/2 cups flour

Directions:

  1. Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a brush dipped in melted shortening.
  2. Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325°F for 35 to 45 minutes.
  3. Meanwhile bring pot of water to boil. Once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use. When the cakes are done, remove the jars one at a time and place the lid on (don't worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly. Let rest until cooled completely. Jars will seal on their own as they cool. Makes 8 pint size jar cakes that will last up to 6 months.
  4. If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.
  5. If not for a gift, just write the info on lid with a marker.
  6. When ready to eat, if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds. Eat within 2 days after opening and store in refrigerator after it is opened.
  7. Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
  8. Hgic.clemson.edu/PDF/HGIC3051.pdf.
  9. These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really “canned.” The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don’t endorse baking in their canning jars.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1221.37 Kcal (5114 kJ)
Calories from fat 569.91 Kcal
% Daily Value*
Total Fat 63.32g 97%
Cholesterol 109.12mg 36%
Sodium 2995.32mg 125%
Potassium 579.28mg 12%
Total Carbs 151.63g 51%
Sugars 55.85g 223%
Dietary Fiber 14.74g 59%
Protein 18.33g 37%
Vitamin C 3.6mg 6%
Vitamin A 0.8mg 27%
Iron 7.8mg 43%
Calcium 358.8mg 36%
Amount Per 100 g
Calories 319.28 Kcal (1337 kJ)
Calories from fat 148.98 Kcal
% Daily Value*
Total Fat 16.55g 97%
Cholesterol 28.53mg 36%
Sodium 783.02mg 125%
Potassium 151.43mg 12%
Total Carbs 39.64g 51%
Sugars 14.6g 223%
Dietary Fiber 3.85g 59%
Protein 4.79g 37%
Vitamin C 0.9mg 6%
Vitamin A 0.2mg 27%
Iron 2mg 43%
Calcium 93.8mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.9
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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