*  Exported from  MasterCook II  *
 
                         PUMPKIN SPICE CAKE IN JARS
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Seedless raisins
    1      cup           Walnuts
    2      cups          All-purpose 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      large         Eggs
    2      cups          Granulated sugar
    1      cup           Salad oil -- (use fresh oil only)
   16      ounces        Cn pumpkin (not pie filling)
 
 Preheat oven to 325-degrees.
 
  Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids
 and rings by boiling them for 15 minutes. Remove the jars and allow them to
 air-dry 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 (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 batter among the 8 canning jars (should be slightly less
 than 1/2 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 325-degree 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 one-by-one (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
 
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