Pumpkin Cake In A Jar
A moist and flavorful pumpkin cake baked in jars, featuring warm spices and nuts, perfect for fall gatherings or gift-giving with a rustic charm.
Ingredients
- 2/3 cup shortening
- 4 eggs ⓘ
- 2/3 cup water ⓘ
- 1/2 teaspoon baking powder
- 1 teaspoon allspice ⓘ
- 1 teaspoon ground cloves ⓘ
- 2 teaspoons baking soda ⓘ
- 2 2/3 cups sugar ⓘ
- 2 cups canned pureed pumpkin ⓘ
- 3 1/3 cups flour ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 cup chopped nuts ⓘ
- 8 pint-size wide mouth jars with lids and rings ⓘ
- 8 wax paper circles ⓘ
Instructions
- Cream shortening and sugar together, gradually adding sugar.
- Beat in eggs, pumpkin, and water.
- Set aside the mixture.
- Sift together flour, baking powder, salt, ground cloves, allspice, cinnamon, and baking soda.
- Add the dry ingredients to the pumpkin mixture and stir well.
- Stir in chopped nuts.
- Pour batter into greased canning jars, filling them halfway.
- Place jars on a cookie sheet.
- Bake in a preheated 325°F (160°C) oven for about 45 minutes.
- Remove one jar at a time from the oven when done.
- While still warm, place a wax paper circle on top of the cake in the jar.
- Wipe the sealing edge of the jar.
- Place lid on the jar and tighten the ring.
- Turn the jar upside down.
- To serve, open the jar, slide a knife around inside to loosen the cake, and remove it.
- Warm the cake in the oven if desired, then slice and serve with whipped cream.
Nutrition & Diet Analysis (per serving)
832
kcal
42% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).