Recipe - Pumpkin Spice Cake In Jars

1 cup Seedless raisins
1 cup Walnuts
2 cup Allpurpose flour
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 lg Eggs
2 cup Granulated sugar
1 cup Salad oil
(use fresh oil only)
16 ounce Cn pumpkin (not pie filling)

Preheat oven to 325degrees.

Sterilize 8 Ball Quilted Crystal (#1440081400) jam/jelly canning jars,
lids and rings by boiling them for 15 minutes. Remove the jars and allow
them to airdry on your countertop; leave the lids and rings in the water
until you're ready to use them. Once the jars are cool enough to handle,
grease the insides with shortening (DO NOT use butter, margarine, PAM or
Baker's Secret).

Coarsely chop the raisins and walnuts; set aside. I used my mini chopper
and did them in batches.

Sift together the flour, baking soda, baking powder, salt, cloves,
cinnamon and ginger in a lg bowl. Add raisins and walnuts; toss to lightly
combine; set aside.

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 well. Gradually stir in the flour
mixture until well blended. Divide batter among the 8 canning jars (should
be slightly less than One half full). Wipe the sides of the jar off in case you
slop or it'll burn (mine did didn't wipe them down). Place jars on a
cookie sheet or they'll tip over.

Bake in preheated 325degree oven for about 40 minutes or until toothpick
inserted into center of cakes (deep) and comes out clean. Move the jars
around in the oven while they're baking so they bake evenly.

When cakes test done, remove them onebyone (use HEAVY DUTY mitts);
place a HOT lid, then a ring on and screw down tightly. Place jars onto
your countertop to cool completely.

Linda/BDT Burbank, CA (USA)
Posted in COOKING by: Sandee Eveland 8/31/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini