Pumpkin spice cake baked in a jar

 
                     PUMPKIN SPICE CAKE BAKED IN A JAR
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Seedless raisins
    1      cup           Walnuts
    2      cups          Flour -- all purpose
    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          Granulated sugar
    1      cup           Salad oil
   16      ounces        Canned pumpkin
 
 Preheat oven to 325~.
 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 325~ oven for 35-40 minutes or 
 until a toothpick inserted deep 
 into the center of the cakes comes out clean.
 
 
 
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 NOTES : Makes 8 pints.