Pumpkin Spice Cake In Jars

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!

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