|
Pumpkin Spice Cake in A Jar
List of Ingredients
1 cup seedless raisins
1 cup walnuts
2 cups flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 eggs
2 cups sugar
1 cup oil
16 ounces canned pumpkin
Recipe
Preheat oven to 325ºF. Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars
(14400-81400), lids and rings by boiling them for 10 minutes. Leave the lids and
rings in the hot water until you're ready to use them; remove jars and allow the
jars to air-dry and cool. Prepare the batter in the meantime.
Using a pastry brush, brush the inside of the cooled jars with shortening (DO
NOT use Pam or Baker's Secret); set aside. Coarsely chop the raisins and
walnuts; set aside. Sift together the flour, baking soda, baking powder, salt,
cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss to
lightly 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 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 onto a cookie sheet or they'll tip over. Bake 35 to 40 minutes or until a
pick inserted into the center of each jar comes out clean. Have your lids and
rings ready. Take one jar at a time from the oven; place a lid and ring on and
screw down tightly. Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto
your counter top too cool. You'll know when they've sealed, you'll hear a
plinking sound.
|
