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
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!
Yields
1