Pumpkin spice cake in jars

Yield: 1 servings

Ingredients:

1 x ELLIE COLLIN (CMKD93F) 2 ts GROUND CLOVES
1 c SEEDLESS RAISINS 2 ts GROUND CINNAMON
1 c WALNUTS 1 ts GROUND GINGER
2 c ALL-PURPOSE FLOUR 4 ea EGGS
2 ts BAKING SODA 2 c GRANULATED SUGAR
1/4 ts BAKING POWDER 1 c SALAD OIL
1/2 ts SALT 16 oz Canned PUMPKIN

Instructions:

Preheat oven to 325-degrees. Sterilize 8 (1 pint straight-sided) Kerr or Ball Quilted Crystal (12 oz straight-sided Ball #14400-81400) canning jars lids and rings by in boiling water for 10 minutes. Remove the jars from the water and allow to air-dry. Leave the lids and rings in the hot water until ready to use. Once cool brush (use a pastry brush) the inside of jars with shortening (DO NOT use Pam or Baker's Secret); set aside. 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 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 on a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean. When cakes test done remove the jars one-by-one place a lid then a ring onto each jar screw down tightly. USE HEAVY-DUTY MITTS! The jars are H O T ! Place jars onto your counter to cool. You'll be able to tell if they've sealed--you'll hear a "plinking" sound. If you miss the sound test each jar by pushing on the lids once the jars are cool they shouldn't move at all. These will keep in a cool dark place for about 1 year. I'm not sure they don't last that long around here!