1 c Seedless raisins
1 c Walnuts
2 c Flour; all purpose
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~. 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 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~ oven for 35-40 minutes or
until a toothpick inserted deep into the center of the cakes comes out
clean.
NOTES : Makes 8 pints.
Yields
8 Servings
