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- Preparing Time: 3 hours and 30 minutes
- Total Time: -
- Served Person: 4
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup raisins
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking powder
- 1 1/2 cups white sugar
- 1 cup shortening
- 1 tablespoon shortening
- 1 cup hot water
- 3 eggs
- 2 cups finely shredded zucchini
- 1 cup chopped walnuts (optional)
- 4 (1 pint) wide-mouth canning jars with lids and rings
- Carbohydrate 163.6
- Cholesterol 140
- Fat 78.7
- Protein 17.8
- Sodium 1308
- Calories 1393 calories;
Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening. Soak raisins in hot water until plump, about 10 minutes. Drain. Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter. Divide batter among greased 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 off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids. Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.
