Pumpkin Spice Cake in Jars
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
8 jars
- Serves:
- 16
ingredients
- 1 cup seedless raisin
- 1 cup walnuts
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 teaspoons ground cloves
- 2 teaspoons cinnamon, GROUND
- 1 teaspoon ginger, GROUND
- 4 eggs
- 2 cups granulated sugar
- 1 cup salad oil
- 16 ounces canned pumpkin
directions
- Preheat oven to 325°F.
- 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".
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Reviews
-
I gave jars of this away as Christmas gifts (I left the nuts out due to possible allergies) and it was a big hit. My family can't wait for me to make more--they love it because of the taste; I love it because it lasts in your cupboard forever. Just add ice-cream or custard and you have an instant, fun dessert. Thanks!
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This is not a review, although the recipe does sound delicious. Anyone considering using this technique should check out the advice of the National Center for Home Food Preservation at http://www.uga.edu/nchfp/publications/uga/uga_can_breads.pdf It might be wise to store under refrigeration, rather than room temperature.