Pumpkin Spice Cake In Jars - cooking recipe

Ingredients
    1 cup seedless raisin
    1 cup walnuts
    2 cups all-purpose flour
    2 teaspoons baking soda
    1/4 teaspoon baking powder
    1/2 teaspoon salt
    2 teaspoons ground cloves
    2 teaspoons cinnamon, GROUND
    1 teaspoon ginger, GROUND
    4 eggs
    2 cups granulated sugar
    1 cup salad oil
    16 ounces canned pumpkin
Preparation
    Preheat oven to 325\u00b0F.
    Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
    Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.
    Prepare the batter in the meantime.
    Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
    Coarsely chop the raisins and walnuts; set aside.
    Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
    Add raisins and walnuts; toss to lightly 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 well.
    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 sides of the jar off (inside/ outside) in case you slop or it'll burn.
    Place jars onto a cookie sheet or they'll tip over.
    Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
    Have your lids and rings ready.
    Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
    Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.
    You'll know when they've sealed, you'll hear a \"plinking sound\".

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