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:
covered percent of daily need
