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Pumpkin Nut Cake in a Jar

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Submitted by hpfoss

YIELD

1 batch

PREP

20 min

COOK

45 min

READY

1 hrs

Ingredients

158
2 ⅔ 631
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
2 473
CUPS ML CANNED PUMPKIN PURÉE
pureed
158
CUP ML WATER
3 ⅓ 789
½ 2.5
TEASPOON ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML CLOVES
ground
½ 2.5
TEASPOON ML ALLSPICE
1 5
TEASPOON ML CINNAMON
2 1E+1
TEASPOONS ML BAKING SODA
1 237
CUP ML WALNUTS
chopped

Directions

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 stur well.

Stir in nuts.

Pour batter into greased canning jars, filling half-full.

Place jars on cookie sheet.

Bake upright in preheated 325℉ (160℃). oven for about 45 minutes.

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.

Repeat with other jars.

Leave jars upside down until sealed.

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 ahead of the holidays.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 485g (17.1 oz)
Amount per Serving
Calories 1203 19% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1240mg 52%
Total Carbohydrate 76g 76%
Dietary Fiber 9g 36%
Sugars g
Protein 52g
Vitamin A 387% Vitamin C 10%
Calcium 12% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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