Lemon Poppyseed Cake In A Jar

Course : Cakes
Serves: 7
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2 2/3 cups sugar
2/3 cup shortening
4 large eggs
1/2 cup fresh lemon juice
1/4 cup water
3 tablespoons grated lemon rind
1 teaspoon lemon extract
1/2 cup poppy seeds
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
7 pints one pint wide mouthed canning jars -- sterilized

Preparation / Directions:

I a large bowl, cream sugar and shortening with an electric mixer. Add eggs and mix well. Add lemon juice, water, lemon peel, extract and poppy seeds. Place dry ingredients in a seperate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients, and mix with a spoon. Place 1 cup of batter in 7 sterilized, well-greased, one pint wide-mouthed canning jars. Wipe batter from rim. Place on a baking sheet in 325 degree oven, and bake for 55 minutes or until a toothpick inserted in center comes out clean. Wipe rims, and seal with sterilized seals and rings.


Nutritional Information:

793 Calories (kcal); 27g Total Fat; (30% calories from fat); 12g Protein; 129g Carbohydrate; 107mg Cholesterol; 770mg Sodium

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