PUMPKIN CAKES IN A JAR
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).
Provided by southern chef in lo
Categories Dessert
Time 55m
Yield 8 jars
Number Of Ingredients 13
Steps:
- 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.
- http://hgic.clemson.edu/PDF/HGIC3051.pdf.
- "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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Mrinal Hossain
mrinal13@gmail.comThese pumpkin cakes are the best I've ever had!
Vasil Senkollaro
s.v68@hotmail.comI'm so glad I found this recipe. These pumpkin cakes are amazing!
LA HUE SUH HEIR
l_h@yahoo.comThese pumpkin cakes are so delicious!
phoeniixx
phoeniixx99@yahoo.comThese pumpkin cakes are the perfect way to get into the fall spirit.
Dee King
k_d75@yahoo.comI love the pumpkin spice flavor of these cakes.
Gabrielly Ferreira
gabrielly.f@hotmail.comThese pumpkin cakes are so moist and fluffy!
Textnow Windscribe
t-w65@gmail.comI love that these pumpkin cakes are made with whole wheat flour.
Os Muniz
m-o@hotmail.comThese pumpkin cakes are the perfect way to warm up on a cold fall day.
Karabo Mamabolo
m.k94@gmail.comI'm not usually a fan of pumpkin desserts, but these pumpkin cakes in a jar are an exception. They're so delicious!
Lok Kumar
lk10@yahoo.comThese pumpkin cakes are so moist and flavorful. I love the crunchy topping.
Jihadul Haque
jihadul33@yahoo.comI love the pumpkin spice flavor of these cakes. They're the perfect way to get into the fall spirit.
Khubaib Xhk
khubaib_xhk@gmail.comThese pumpkin cakes are the perfect fall treat! They're easy to make and they taste amazing.
Quinter Awino
aquinter@gmail.comI made these pumpkin cakes in a jar for my Thanksgiving dessert and they were a huge success! Everyone loved them.
Clayton Brents
brents-clayton68@gmail.comThese pumpkin cakes are so moist and fluffy! I love the pumpkin spice flavor.
Obala Yes
obala51@yahoo.comI love that these pumpkin cakes are made with whole wheat flour. It makes them a little healthier than traditional pumpkin cakes.
Ahsanafridi Ahsanafridi
a37@hotmail.comThese pumpkin cakes are the perfect way to warm up on a cold fall day. They're so cozy and comforting.
Gaming Zone
g.z74@yahoo.comI'm not usually a fan of pumpkin desserts, but these pumpkin cakes in a jar are an exception. They're so moist and flavorful, and I love the crunchy topping.
Neddy Odonoghue
odonoghue_n9@yahoo.comThese pumpkin cakes are so easy to make and they taste amazing! I've already made them twice this week.
John Chhun
chhun_j76@yahoo.comI made these pumpkin cakes in a jar for a party last weekend and they were a huge hit! Everyone loved them and asked for the recipe.
Princss __phtma
__phtma-p@gmail.comThese pumpkin cakes in a jar are the perfect fall treat! They're moist, flavorful, and have the perfect amount of spice. I love that they're made in a jar, so they're easy to transport and share.