2 2/3 CUPS SUGAR 2/3 CUP VEGETABLE SHORTENING 4 EGGS 2/3 CUP WATER 2 CUPS FRUIT (SEE NOTE) 3 1/2 CUPS ALL PURPOSE FLOUR 1/4 TSP GROUND CLOVES 1 TSP CINNAMON 1 TSP BAKING POWDER 2 TSP BAKING SODA 1 TSP SALT 2/3 CUP RAISINS OR NUTS

USE WIDE MOUTH PINT SIZE CANNING JARS, DO NOT USE MAYONNAISE JARS, ETC. BE SURE TO STERILIZE THE JARS, AND TOPS ACCORDING TO MANUFACTURER'S DIRECTIONS. GREASE THE INSIDE BUT NOT THE RIM OF THE JARS TO MAKE BATTER: DREDGE THE RAISINS AND/OR NUTS IN SOME OF THE FLOUR. CREAM TOGETHER THE SUGAR AND SHORTENING. BEAT IN THE EGGS AND WATER. ADD THE FRUIT. SIFT TOGETHER THE FLOUR, CLOVES, CINNAMON, BAKING POWDER, BAKING SODA AND SALT. ADD TO THE BATTER, IF DESIRED, ADD RAISINS