Ingredients Jump to Instructions ↓

  1. Pumpkin Spice Cake in Jars

  2. Yield: 8 Servings

  3. 1 c seedless raisins

  4. 1 c walnuts

  5. 2 c all-purpose flour

  6. 2 teaspoons baking soda

  7. 1/4 teaspoons baking powder

  8. 1/2 teaspoon salt

  9. 2 teaspoons ground cloves

  10. 2 teaspoons ground cinnamon

  11. 1 teaspoon ground ginger

  12. 4 eggs

  13. 2 cups granulated sugar

  14. 1 cup salad oil

  15. 16 oz canned pumpkin

  16. Preheat oven to 325-degrees.

  17. Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400),

  18. 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

  19. and allow the jars to air-dry and cool. Prepare the batter in the

  20. meantime. Using a pastry brush, brush the inside of the cooled

  21. jars with shortening (DO NOT use Pam or Baker's Secret); set aside.

  22. Coarsely chop the raisins and walnuts; set aside. Sift together

  23. the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss to lightly

  24. combine.

  25. In another large bowl, beat eggs at high speed until thick and 2-3 minutes

  26. light. At low speed, beat in the oil and pumpkin; blend well.

  27. Gradually stir in the flour mixture until well blended.

  28. 8 canning jars

  29. full. Wipe the sides of the jar off (inside/ outside) in case you

  30. slop or it'll burn. Place jars onto a cookie sheet or they'll tip

  31. over.

  32. 35 to 40 minutes or until a pick inserted into the center of

  33. each jar comes out clean. Have your lids and rings ready. Take

  34. one jar at a time from the oven; place a lid and ring on and screw

  35. down tightly. Use HEAVY-DUTY mitts--the jars are HOT! Place the

  36. jars onto your counter top too cool. You'll know when they've

  37. sealed, you'll hear a "plinking sound".


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