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 lg Eggs
2 c Granulated sugar
1 c Salad oil
– (use fresh oil only)
16 oz Cn pumpkin (not pie filling)
Preheat oven to 325-degrees.
Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars,
lids and rings by boiling them for 15 minutes. Remove the jars and allow
them to air-dry on your countertop; leave the lids and rings in the water
until you’re ready to use them. Once the jars are cool enough to handle,
grease the insides with shortening (DO NOT use butter, margarine, PAM or
Baker’s Secret).
Coarsely chop the raisins and walnuts; set aside. I used my mini chopper
and did them in batches.
Sift together the flour, baking soda, baking powder, salt, cloves,
cinnamon and ginger in a lg bowl. Add raisins and walnuts; toss to lightly
combine; set aside.
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 well. 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 in case you
slop or it’ll burn (mine did — didn’t wipe them down). Place jars on a
cookie sheet or they’ll tip over.
Bake in preheated 325-degree oven for about 40 minutes or until toothpick
inserted into center of cakes (deep) and comes out clean. Move the jars
around in the oven while they’re baking so they bake evenly.
When cakes test done, remove them one-by-one (use HEAVY DUTY mitts);
place a HOT lid, then a ring on and screw down tightly. Place jars onto
your countertop to cool completely.
Linda/BDT Burbank, CA (USA)
Yields
1 Servings