Pumpkin Spice Cake (In Jars)

This is the recipe that I shared in Relief Society yesterday. I will be adding other jar recipes as I have time, so keep checking back. You can find the wide-mouth pint jars at Albertsons.

Pumpkin Spice Cake (In Jars)

8 (1 pint) wide-mouth canning jars
1 C. raisins
1 C. walnuts
2 C. flour
2 t. baking soda
1/4 t. baking powder
1/2 t. salt
2 t. ground cloves
2 t. cinnamon
1 t. ground ginger
4 eggs
2 C. sugar
1 C. vegetable oil
16 oz. can pumpkin

Wash jars, lids and rings in hot soapy water; rinse well. Allow the jars to air dry. Once the jars are dry, generously grease the inside of each jar.

Preheat oven to 325° F. Coarsely chop the raisins and walnuts; set aside. Sift together the dry ingredients in a large bowl. Add raisins and walnuts; toss to lightly combine. In a separate bowl, beat eggs at high speed until thick and lemon colored, about 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 batter among jars, they should be slightly less than half full. Wipe any batter from the rim of the jars. Place jars on a baking sheet, and bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean (bamboo skewers work great to test doneness).

While the cakes are baking, place the lids and rings in a pan of water and bring to a boil. Remove from heat and leave them in the water until the cakes are done. Remove the cakes from the oven one at a time, place the lids and rings on them and tighten. Allow the jars to cool. Check to be sure they have sealed. There should be no movement on the lid. If any have not sealed properly, eat them within a week.

When I made these, I used pecans instead of walnuts and golden raisins instead of purple raisins. I also added miniature chocolate chips. Next time I make them I'm going to substitute apple sauce for some of the oil.