BANANA NUT BREAD BAKED IN A JAR RECIPE

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
Cream shortening and sugar. Beat in eggs, bananas, and water.
Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana
mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2
full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims
clean, wiping off any batter that gets on the rims.
Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids
and rings in boiling water.
As soon as cake is done, remove from oven one at a time, wipe rims of jars and put
on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and
listen for them to "ping" as they seal. If you miss the "ping", wait until they are
completely cool and press on the top of the lid. If it doesn't move at all, it's
sealed.
Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars
can be stored in a cool dry place for up to 6 weeks.

BASIC CAKE MIX

8 c Cake Flour
1/4 c Baking Powder
2 1/2 c Vegetable Shortening
6 c Sugar
1 1/2 ts Salt
In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well
With a pastry blender, cut in shortening until the mixture is as fine as cornmeal.
Put in a large airtight container. Label as Basic Cake Mix and store in a cool dry
place. Use with 10 to 12 weeks.
Makes about 16 cups of mix.