3 c. sugar
3/4 c. shortening
4 eggs
2 c. mashed pumpkin or yams
1 (6 oz.) can frozen orange juice, thawed
3 1/2 c. flour
1 1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
1 c. chopped nuts (optional)

Cream sugar and shortening. Beat in eggs, one at a time. Add pumpkin or yams and orange juice. Sift together flour, salt, soda and spices. Add to creamed mixture. Stir in nuts.

TO BAKE:

(1) Pour into 4 (1 lb.) coffee cans, greased and floured. Bake in a 350 degree F. oven for about 40-45 minutes. These cans can be sealed with the plastic lids and frozen for later use.

OR

(2) Pour into 8 greased wide mouth pint jars, filling them half full of batter. Bake at 325 degrees F. for 45 minutes. When done, remove one jar at a time from oven, clean edge and add sealing ring that has been heated in boiling water. Screw cap on firmly tight.