Makes 8 {1 pint} jars}
2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/3 cups flour
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. ground cinnamon
2 tsp. baking soda
1 cup chopped walnuts
8 pint-size wide mouth canning jars with lids and rings

Sterilize jars, lids and rings in boiling water and let drain; dry and cool to room temperature. Preheat oven to 325 degrees. Place a cookie sheet on middle rack of oven; remove top rack. Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin, and water; set aside. In bowl, stir together flour, baking powder, salt, cloves, allspice, cinnamon, and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Generously grease  jars and pour in batter, filling half full. Place jars on the cookie sheet. Bake upright, without lids, for about 45 minutes. When done, remove jars carefully one at a time. Wipe the sealing edge of jars clean. Place lids on jars and close tightly with the ring. They should not move at all.

*Attach this to the Jar*
Pumpkin Cake in a Jar
5 slices per jar

Instructions:
To serve: Open jar, slide knife around the inside of jar to loosen cake, and slide cake out. Slice and serve with whipped cream.  *Properly sealed, cake will keep up to 6 months refrigerated*