2/3 c Shortening
2 2/3 c Sugar
4 Eggs
2 c Canned pumpkin (or 1 of
-variation items)
2/3 c Water
3 1/3 c Flour
1/2 ts Baking powder
2 ts Baking soda
1 ts Cinnamon
1 ts Ground cloves
1 1/2 ts Salt
2/3 c Nuts
VARIATIONS
2 c Shredded apples
2 c Shredded carrots
1 cn Whole cranberry sauce
1 Bag whole ground fresh
-cranberries
2 c Mashed bananas
2 c Fresh peaches
1 3/4 c APPLESAUCE PLUS:
1/4 c Pineapple
2 c Shredded zucchini
1 3/4 c Applesauce plus
1/4 c Raisins
From: cindyo@comtch.iea.com (Cindy Overaker)
Date: Mon, 21 Nov 1994 00:37:09 +0000
Cream shortening and sugar. Beat eggs, pumpkin, and water. Sift together
flour, baking powder, soda, salt, and spices. Add to pumpkin mixture. Stir
in nuts. Pour mixture into greased wide mouth pint jars filling 1/2 full.
Bake at 325 degrees F for 45 minutes. When done, remove 1 jar at a time
and wipe sealing edge with paper towel or very clean cloth and screw cap on
tightly. The heat will vacuum seal the jar and the bread will keep for up
to o ne year. Makes 8 pints This came from Cookbook USA Jr. on CD Rom
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings