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Pumpkin Spice Cake in a Jar

posted by sparrow on Family Fare


List of Ingredients





1 c. seedless raisins
1 c. walnuts
2 c. flour
2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 tsp. cloves
2 tsp. cinnamon
1 tsp. ginger
4 eggs
2 c. sugar
1 c. vegetable oil
16 oz. canned pumpkin



Recipe



Preheat oven to 325F. Sterilize eight 1-pint, straight-sided Kerr or
Ball Quilted Crystal, 12-oz, straight-sided, Ball #14400-81400,
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
eight 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
325F 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 HOT! 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.