Pumpkin Spice Ckake | Pumpkin Cake Recipe | Pumpkin Recipe | Pumpkin Cake In Jar

Pumpkin Spice Cake In Jars

Ingredients :

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

16 oz Canned Pumpkin

Directions :

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 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 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 over.

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

Contributed by : D Rhadika