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Pumpkin Spice Cake in Jars
Yield: 4 Servings

8 12-oz Ball quilted crystal jelly jars (#14400-81400)
8 new lids (do not use old ones)
8 rings (ok to use old ones)
vegetable shortening (to grease jars)
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 eggs
2 c granulated sugar
1 c salad oil (use fresh oil)
6 oz can pumpkin (not pie filling)

Preheat oven to 325-degrees. Place a cookie sheet onto the middle
rack of the oven, remove the top rack.

Sterilize the jars, lids and rings by boiling them for 15 minutes.
Keep the lids and rings in the water until you're ready to use
them. Make sure there are no knicks or cracks in the lips of the

Remove the jars from the water and place them on a clean dish towel
to air-dry (up, not upside down). While the jars are cooling,
prepare the cake batter.

Once the jars are cool, using a pastry brush, grease the inside of
each jar with shortening (DO NOT use PAM, Baker's Secret, butter
or margarine).

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

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 the 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 <g>
or it'll burn. Place jars on a cookie sheet or they'll tip over.

Bake for about 40 minutes or until toothpick inserted into center
of cakes (deep) and comes out clean.

When cakes test done, using HEAVY-DUTY MITTS (the jars ARE HOT!)
remove them from the oven one-by-one and place the lids and rings
on them and screw down tightly. Keep the lids in the hot water
until you're ready to use them. Place the jars on your counter to
cool. You'll be able to tell if they've sealed, you should hear a
"plinking" sound. If you don't hear the noise, check the jars once
they've cooled by pressing down on the lids, they shouldn't move
at all.

If you'd like to make a regular cake out of this instead of messing
with the jars, here's the directions:

Grease a 13 x 9 x 2-inch baking pan.

Bake in preheated 350-degree oven for 50 minutes or until cake
tests done.

Everything else is the same as above, with the exception of using
the jars.

Store the jars in a cool, dry place, just as you would any canned
goods. There's NO need to refrigerate the cakes, they keep in the
pantry for about 6 months--maybe longer, they don't last that long
around here. I start about now (late August) so I'll have plenty
to give as Christmas gifts. Single folks love the cakes because
each jar is enough for one or two people.


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