Pumpkin Spice Cake in Jars
Source of Recipe
BBR
Recipe Introduction
2003 Rick McDaniel
List of Ingredients
1 cup Seedless Raisins, chopped
1 cup Walnuts, chopped
2 cups All-purpose Flour
2 teaspoons Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Salt
2 teaspoons Ground Cloves
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
4 Eggs
2 cups Sugar
1 cup vegetable Oil
16 ounces Canned Pumpkin Purree
Recipe
Preheat oven to 325 degrees.
Sterilize 8 (12 oz) canning jars, lids and rings by boiling for 10 minutes.
Remove jars from water with tongs and allow to air-dry and cool. Leave the lids and rings in the hot water until ready for use.
Using a pastry brush, brush the inside of the cooled jars with melted shortening and set aside.
In a large bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon and ginger. Add raisins and walnuts and toss them in the flour. This keeps them from sinking to the bottom as the cakes bake. 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,. Gradually stir in the flour mixture until well blended. Divide among the 8 canning jars (should be slightly less than 1/2 full. Wipe the outsides of the jars if any mixture has spilled while you were filling them.
Place jars on a cookie sheet and bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean. Remove jars from oven one at a time with heavy oven mitts.
Place a lid and ring on and screw down tightly.
Place the jars on counter top to cool. Jars will make a clicking sound when they seal.
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