White Fruit Cake In A Jar

Drain pineapple, saving juice. Dredge fruits and nuts with 1/2 c. flour. Cream shortening and sugar and add eggs, one at a time, beating mixture well after each addition. Sift flour, salt and baking powder and add alternately to the mixture with the pineapple juice. Pour batter into canning jars that have been greased and floured. Divide batter among jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet in the center of oven. When placing jars in cooker, cover LOOSELY with lids, wax paper or foil. Allow space in the jars for some expansion.  Bake 40 minutes. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.

Once jars are cooled, unscrew the ring and decorate as desired.