Prep 10 mins
Cook 45 mins
Cute little pumpkin cakes baked right in a jar. Great for gifts or to make and store around the house. They last up to 6 months once baked and sealed. If you like this, I will be posting many more so check them out. Special Equipment: 8 pint size canning jars with lids and rings (smooth sides and wide mouth only so the cakes will slide out).
- 2⁄3 cup shortening
- 2 2⁄3 cups sugar
- 4 eggs
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄8 teaspoon ground ginger
- 2⁄3 cup water
- 2 cups canned pumpkin (not pumpkin pie mix)
- 3 1⁄2 cups flour
- 2⁄3 cup pecans (chopped) or 2⁄3 cup walnuts (chopped)
- 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.
- 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.
- 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.
- If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.
- If not for a gift, just write the info on lid with a marker.
- 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.
- Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
- "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.
this made a very moist cake and was enjoyed by everyone who i gave it to i did have to increase the c ook time to 50 min
I made up a batch of this and wanted to taste test it before I did any more. I had baked it for 45 minutes (and they tested done)but when I opened the jar the next day the top of the cake was soggy, like dough consistency. The second batch I made I baked for 50 minutes and dried the lids off before placing them on the jars and it seemed to help. It is a pretty moist cake though. Overall the taste was great but the process sure did give me grief! And use a pastry brush to grease the jars--it makes it a lot easier!