Pumpkin spice cake baked in a jar

Yield: 8 Servings

Measure Ingredient
1 cup Seedless raisins
1 cup Walnuts
2 cups Flour; all purpose
2 teaspoons Baking soda
¼ teaspoon Baking powder
½ 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 ounces Canned pumpkin

Preheat oven to 325~. 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 eight canning jars, should be slightly less than ½ 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~ oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean.

NOTES : Makes 8 pints.

Recipe by: =20

Posted to Bakery-Shoppe Digest V1 #217 by Lea <lhoover@...> on Sep 04, 1997

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