Recipe - Pumpkin Spice Cake Baked In A Jar

1 cup Seedless raisins
1 cup Walnuts
2 cup Flour; all purpose
2 teaspoon Baking soda
One fourth teaspoon Baking powder
One half teaspoon Salt
2 teaspoon Ground cloves
2 teaspoon Ground cinnamon
1 teaspoon Ground ginger
4 Eggs
2 cup Granulated sugar
1 cup Salad oil
16 ounce 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, 23
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 One half 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 3540 minutes or
until a toothpick inserted deep into the center of the cakes comes out
clean.

NOTES : Makes 8 pints.

Recipe by: =20

Posted to BakeryShoppe Digest V1 #217 by Lea lhoover@ptialaska.net on
Sep 04, 1997