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Pumpkin Spice Cake in Jars
Yield: 8 Servings

1 c seedless raisins
1 c walnuts
2 c all-purpose flour
2 teaspoons baking soda
1/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 eggs
2 cups granulated sugar
1 cup salad oil
16 oz canned pumpkin

Preheat oven to 325-degrees.

Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400),
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

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

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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