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