5 (1 pint) canning jars
2-1/4 cups flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
3/4 cup butter, softened
3/4 cup water
1/2 cup molasses

Wash the jars, lids and rings in hot soapy water and rinse well. Allow the jars to air dry. Once the jars are dry, generously grease the inside of each jar with shortening.
Combine dry ingredients and stir until well blended. Beat butter, water and molasses until well blended. Stir dry ingredients into butter mixture just until blended. Divide batter among jars, they should be slightly less than half full. Wipe rims clean, then place jars on baking sheet. Bake 40 minutes. While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool, then check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat within a week.