Pumpkin Spice Jar Cake
By chelyc13
Card to include with cake:
Pumpkin Spice Jar Cake
Your Pumpking Spice Jar Cake was actually baked in the Mason jar. For best resluts, be sure to serve your cake within a week. Simply open the jar and run a butter knife around the cake to loosen it. Then top the jar, allowing the cake to slide out. Enjoy!
- 8
Ingredients
- 3 1/2 cups light brown sugar, packed
- 2 cups canned pumpkin
- 4 eggs
- 3/4 cup butter, softened
- 3 1/3 cups all purpose flour
- 1 1/2 teas baking powder
- 1 teas baking soda
- 1 teas cinnamon
- 1/2 teas ginger
- 1/4 teas ground cloves
- 1 cup chopped walnuts
Preparation
Step 1
1. Preheat the oven to 325. Generously coat 8 pint size wide mouth canning jars with cooking spray, and set aside.
2. Place the brown sugar, pumpkin, eggs, and butter in a large mixing bowl, and blend with an electric mixer set on high speed for 2 minutes.
3. Add the flour, baking powder, baking soda, cinnamon, ginger, and cloves, and blend on medium speed for 2 additional minutes. using a wooden spoon or spatula, stir in the walnuts.
4. Spoon 1 level cup of batter into each jar, and carefully wipe the rims clean of any batter. Arrange the jars on a cookie sheet, and place in the center of the oven.
5. Bake uncovered for 35 to 40 minutes, or until a toothpick inserted in the center of a jar cake comes out clean. Do not underbake.
6. As soon as the jars come out of the oven, carefully put each lid and ring in place, and screw the tops tightly shut. Be sure to use potholders to screw the lids on as the jars will be hot!
7. Transfer the jars to wire racks and allow to cool completely. The jar cakes will seal as they cool, making a pinging sound as the vacuum forms.
8. Insure that each jar has sealed properly by using one of the techniques explained on page 15. An unsealed jar cake should be stored in the refrigerator and consumed within a few days. A properly sealed jar may be stored in the pantry for up to 4 months. If giving the jar as a gift, decorate as desired and attach a tag.