Cakespy: Pumpkin Cake in a Jar

Cakespy: Pumpkin Cake in a Jar is a lacto ovo vegetarian recipe with 80 servings. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 69 calories. For 10 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 354 people were impressed by this recipe. This recipe from Serious Eats requires allspice, cinnamon, granulated sugar, and ground cloves. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 7%, this dish is very bad (but still fixable). Try Cakespy: How to Make Pumpkin Pie Pops, Cakespy: Pumpkin Pie In A Chocolate Chip Cookie Crust, and Cakespy: 12-Layer Holiday Cake for similar recipes.

Servings: 80

 

Ingredients:

1/2 teaspoon allspice

1/2 teaspoon baking powder

1 1/4 cups brown sugar, packed

2/3 cup butter, at room temperature

1 teaspoon cinnamon

4 eggs

3 cups flour

1 1/4 cups granulated sugar

1 teaspoon ground cloves

2 cups fresh or canned pumpkin

1 1/2 teaspoons salt

1 cup chopped walnuts (optional)

2/3 cup water

Equipment:

stand mixer

bowl

oven

knife

Cooking instruction summary:

Procedures 1 Cream the butter in stand mixer fitted with paddle attachment at medium speed until fluffy, then add the sugars slowly, continuing to mix until creamy and smooth. Beat in the eggs, one at a time, mixing well after each addition. Beat in the pumpkin and water. 2 In a large bowl, sift together the flour, baking powder, and spices. Add to the pumpkin mixture, stirring until fully incorporated. Add nuts, if desired. 3 Preheat oven to 325°F. Pour batter into well buttered or greased jars. Fill each jar slightly more than halfway full. (Keep the lids and rings off to the side though). Bake for about 30 minutes if you're using baby food jars, 40-45 minutes for pint-sized jars. 4 Remove from oven and let cool completely. Place a circle of waxed paper on top of the cake to protect it from sticking to the top of the jar, and put the lids on the jars. 5 To serve, open jars, and slide a knife around the inside of the jar to loosen the cake. You can remove the cakes from the jars or eat it straight from the jar, but rest assured that they're far tastier when topped with frosting or freshly whipped cream directly before serving.

 

Step by step:


1. 1

2. Cream the butter in stand mixer fitted with paddle attachment at medium speed until fluffy, then add the sugars slowly, continuing to mix until creamy and smooth. Beat in the eggs, one at a time, mixing well after each addition. Beat in the pumpkin and water.

3. 2

4. In a large bowl, sift together the flour, baking powder, and spices.

5. Add to the pumpkin mixture, stirring until fully incorporated.

6. Add nuts, if desired.

7. 3

8. Preheat oven to 325°F.

9. Pour batter into well buttered or greased jars. Fill each jar slightly more than halfway full. (Keep the lids and rings off to the side though).

10. Bake for about 30 minutes if you're using baby food jars, 40-45 minutes for pint-sized jars.

11. 4

12. Remove from oven and let cool completely.

13. Place a circle of waxed paper on top of the cake to protect it from sticking to the top of the jar, and put the lids on the jars.

14. 5

15. To serve, open jars, and slide a knife around the inside of the jar to loosen the cake. You can remove the cakes from the jars or eat it straight from the jar, but rest assured that they're far tastier when topped with frosting or freshly whipped cream directly before serving.


Nutrition Information:

Quickview
69k Calories
1g Protein
2g Total Fat
10g Carbs
0% Health Score
Limit These
Calories
69k
3%

Fat
2g
4%

  Saturated Fat
1g
7%

Carbohydrates
10g
4%

  Sugar
6g
7%

Cholesterol
12mg
4%

Sodium
61mg
3%

Get Enough Of These
Protein
1g
2%

Vitamin A
306IU
6%

Manganese
0.11mg
5%

Selenium
2µg
3%

Vitamin B1
0.04mg
3%

Folate
11µg
3%

Vitamin B2
0.04mg
2%

Iron
0.36mg
2%

Copper
0.04mg
2%

Phosphorus
18mg
2%

Vitamin B3
0.32mg
2%

Magnesium
4mg
1%

Fiber
0.26g
1%

covered percent of daily need
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