Ingredients for Pumpkin Cakes In A Jar
- Shortening
- 1 1/4 cups granulated sugar and 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon (for cake) and 1/2 teaspoon ground cinnamon (for optional topping)
- Ground Cloves
- Ground Ginger
- Water
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup chopped pecans (optional, for topping)
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
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How to Make Pumpkin Cakes In A Jar
- Preheat oven to 350°F (175°C).
- Grease eight pint-size canning jars (smooth sides and wide mouth only) with butter or cooking spray.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree, vanilla extract, and cinnamon.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared jars, filling each about ¾ full.
- Bake for 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the jars for 10 minutes before removing them from the jars.
- Once completely cool, seal the jars with lids and rings. Store in a cool, dry place for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
277g
Fat
28g
Carbs
38g
