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    • #277403

      Pumpkin Spice Cake in Jars

      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

      Preheat oven to 325ºF. Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars, 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.

    • #425612

      Obviously you aren’t aware (or don’t care?) that such things are VERY unsafe and should not be done. Easily verified by a search on the Internet.

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