pumpkin spice cake
Source of Recipe
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List of Ingredients
1 cup seedless raisins
1 cup walnuts
2 cup all-purpose flour
2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cloves
2 teaspoon ground cinnamon
1 teaspoon ground ginger
4 eggs
2 cup granulated sugar
1 cup salad oil
16 ounce canned pumpkin
Preheat oven to 325-degrees. Sterilize 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal canning jars, lids and rings by in boiling water for 10 minutes. Remove the jars from the water and allow to air-dry. Leave the lids and rings in the hot water until ready to use. Once cool, brush (use a pastry brush) the inside of jars with shortening (DO NOT use Pam or Baker's Secret); set aside. Coarsely chop the nuts and raisins; set aside. Sift together the flour, baking powder, baking soda, salt cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss lightly to combine. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend thoroughly. Gradually stir in the flour mixture until well blended. Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off (inside/outside) in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean. When cakes test done, remove the jars, one-by-one, place a lid, then a ring onto each jar, screw down tightly. USE HEAVY-DUTY MITTS! The jars are H O T ! Place jars onto your counter to cool. You'll be able to tell if they've sealed--you'll hear a plinking sound. If you miss the sound, test each jar by pushing on the lids once the jars are cool, they shouldn't move at all. These will keep in a cool, dark place for about 1 year. I'm not sure, they don't last that long around here!
Recipe
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