Cream shortening and
sugar. Add eggs, baking powder, baking soda, salt, and
spices. Add water alternately with flour. Stir in nuts
and cranberry sauce. Pour mixture into 8 greased wide
mouth, tapered canning/freezing jars filling each 1/2
full. Bake at 325 degrees for 35 to 45 minutes.
Meanwhile, bring pot of water just to the boil.
Label each canning jar
lid with the name of the bread, date, and expiration
date (use a Sharpie permanent marker). Place lids in hot
water and let soak at least 10 minutes. When cakes are
done remove 1 jar at a time and wipe sealing edge with
paper towel or cloth and screw cap on tightly.