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Ingredients
This recipe is made to be shelf stable for up to a year. I have personally stored them longer than that. They make pretty gifts or fancy single serving cakes for parties.
- 4 Cups, 1/3 Cup, 1/2 Cup, 2 Tablespoons, 2 teaspoons Flour
- 1 Cup Sugar
- 3 Cups Pumpkin
- 1 Cup Shortening
- 1 Cup Walnuts, chopped
- 1 Cup Water
- 6 Eggs
- 3 teaspoons Baking Soda
- 2-1/4 Salt
- 3/4 teaspoons Baking Powder
- 1-1/2 teaspoons Cinnamon
- 1-1/2 teaspoons Nutmeg
- 12 Wide-Mouth Pint Canning Jars
Directions
- Preheat oven to 325 degrees F
- Cream shortening with sugar
- Beat in eggs, pumpkin, and water
- Sift together flour, baking powder, soda, salt, and spices.
- Blend in the pumpkin mixture
- Add and mix chopped nuts
- Fill clean, greased jars half full
- Bake open jars for about 60 minutes
- When done, quickly remove one hot jar at a time and clean its sealing edge
- Immediately apply and firmly tighten a two-piece, lid
- The lid will form a vacuum seal as the jar cools
- Jar of cooled cake may be stored with other canned foods or in the freezer
- The cake is safe to eat as long as the jars remain sealed and free of mold growth
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