---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pumpkin Spice Cake in Jars
  Categories: Fruits, Cakes
       Yield: 1 servings
  
       1 x  ELLIE COLLIN   (CMKD93F)            2 ts GROUND CLOVES
       1 c  SEEDLESS RAISINS                    2 ts GROUND CINNAMON
       1 c  WALNUTS                             1 ts GROUND GINGER
       2 c  ALL-PURPOSE FLOUR                   4 ea EGGS
       2 ts BAKING SODA                         2 c  GRANULATED SUGAR
     1/4 ts BAKING POWDER                       1 c  SALAD OIL
     1/2 ts SALT                               16 oz Canned PUMPKIN
  
   Preheat oven to 325-degrees.
    Sterilize 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz,
   straight-sided, Ball #14400-81400) canning jars, lids and rings by in
   boiling water for 10 minutes.  Remove the jars from the water and allow to
   air-dry. Leave  the lids and rings in the hot water until ready to use.
   Once cool, brush (use a pastry brush) the inside of jars with shortening
   (DO NOT use Pam or Baker’s Secret); set aside. 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 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 on a cookie sheet or they'll tip over. Bake in
   preheated 325-degree oven for 35-40 minutes or until a toothpick inserted
   deep into the center of the cakes comes out clean.
    When cakes test done, remove the jars, one-by-one, place a lid, then a
   ring onto each jar, screw down tightly. USE HEAVY-DUTY MITTS! The jars are
   H O T ! Place jars onto your counter to cool. You'll be able to tell if
   they've sealed--you'll hear a “plinking” sound. If you miss the sound, test
   each jar by pushing on the lids once the jars are cool, they shouldn't move
   at all.  These will keep in a cool, dark place for about 1 year. I'm not
   sure, they don't last that long around here!
  
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