- October 14, 2009 at 3:31 pm #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
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.
- October 14, 2009 at 3:35 pm #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.
- You must be logged in to reply to this topic.