Ingredients
4
4 servings
- •1 cup raisins
- •1 cup hot water
- •1 tablespoon shortening
- •1.5 cups white sugar
- •1 cup shortening
- •3 eggs
- •2 cups all-purpose flour
- •1 tablespoon ground cinnamon
- •2 teaspoons baking soda
- •1 teaspoon salt
- •0.25 teaspoon baking powder
- •2 cups finely shredded zucchini
- •1 cup chopped walnuts
- •2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in hot water until plump, about 10 minutes. Drain.
- Meanwhile, inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening.
- Beat sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold in zucchini, walnuts, and vanilla.
- Pour batter into the prepared jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn the oven off but keep the jars inside. Remove one jar at a time using oven mitts. Trim off any excess cake from the top. Wipe the rims and screw on the lids.
- Place jars several inches apart on a cloth-covered or wood surface and let cool completely until sealed, about 2 hours. Store in the refrigerator.
Nutritional Facts
Per 4 servings
- Calories: 1393
- Carbohydrate: 164g
- Fat: 79g
- Fiber: 7g
- Protein: 18g
- Sugar: 102g
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