MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: PUMPKIN SPICE CAKE IN JARS
  Categories: Cakes, Fruit
       Yield: 1 servings
 
       1 x  ELLIE COLLIN   (CMKD93F)
       1 c  SEEDLESS RAISINS
       1 c  WALNUTS
       2 c  ALL-PURPOSE FLOUR
       2 ts BAKING SODA
     1/4 ts BAKING POWDER
     1/2 ts SALT
       2 ts GROUND CLOVES
       2 ts GROUND CINNAMON
       1 ts GROUND GINGER
       4 ea EGGS
       2 c  GRANULATED SUGAR
       1 c  SALAD OIL
      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!
 
 MMMMM

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