Yield: 8 Servings
|8||Jars Ball (#14400-81400); (12 oz)|
|8||New lids - don't use old ones|
|8||Rings okay to use old ones|
|2 cups||Unbleached flour|
|2 teaspoons||Baking soda|
|¼ teaspoon||Baking powder|
|4||Egg whites; whipped|
|2 cups||Granulated sugar|
|1 cup||Margarine; softened|
Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare inside of jars with margarine. To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl. In another mixing bowl, combine egg whites, sugar, margarine, and pumpkin. Divide batter among 8 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel.
Carefully put lids and rings in place, then screw tops on tightly shut.
Place jars on a wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).
Recipe By : Anita A. Matejka Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 11:55:23 -0400 From: Eileen & Bob Holze <beck4@...> NOTES : There's no need to refrigerate them, they keep well in pantry for 6 months.