Recipe - Lemon Poppyseed Cake In A Jar

2 2/3 cup Sugar
2/3 cup Shortening
4 Eggs
One half cup Fresh lemon juice
One fourth cup Water
3 tablespoon Grated lemon rind
1 teaspoon Lemon extract
One half cup Poppy seeds
3 One half cup Flour
1 teaspoon Baking powder
2 teaspoon Baking soda
1 teaspoon Salt
7 One pint wide mouthed
canning jars, sterilized

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, wellgreased, one pint widemouthed 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.

Recipe by: =20

Posted to BakeryShoppe Digest V1 #217 by Lea lhoover@ptialaska.net on
Sep 04, 1997