Pumpkin Spice Cake in Jars Recipe
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Pumpkin Spice Cake in Jars

1 cup seedless raisins
1 cup walnuts
2 cups flour
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 sugar
1 cup oil
16 ounces canned pumpkin

Preheat oven to 325F. Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars, 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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