Pumpkin Spice Cake In Jars (oven Method)

* Do not use pumpkin pie filling.

Preheat oven to 325 F. Grease the inside of 8 – 1 pint wide-mouth Kerr
or Ball canning jars or Ball Quality Crystal (12 oz.) with Crisco (do not
use a spray like Pam or Baker’s Secret); set aside. The 1 pint jars are
shorter but bigger around and hold more than the decorative 12 oz. jars,
use either one. The 1 pint jars don’t come with labels though, so you’ll
have to make your own.
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 into 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 well. Gradually stir in the flour
mixture until well blended.
Divide mixture among the 7 or 8 canning jars (should be slightly less
than 1/2 full). Wipe the sides of the jar in case you slop, or it’ll burn.
Place jars on a cookie sheet or they’ll tip over.
Bake in a preheated 325 F. oven for about 40 minutes or until toothpick
inserted into center of cakes (deep) comes out clean. When cakes test done,
remove them, one at a time and immediately place the lids and rings on
them.
You must boil the lids, rings, and jars for 10 minutes to sterilize them
before using. Keep the lids in the hot water until you use them. Take them
out, one by one and put them onto the jars.
If you’d like to make a regular cake out of this without messing with
the jars:
Grease a 13 x 9 x 2-inch baking pan. Bake in preheated 350 F. oven for
50 minutes or until cake tests done. If you like spicy cake, this will be
one of your favorites. Ellie