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Ingredientes
- 1 c. Seedless raisins
- 1 c. Walnuts
- 2 c. All-purpose flour
- 2 tsp Baking soda
- 1/4 tsp Baking pwdr
- 1/2 tsp Salt
- 2 tsp Grnd cloves
- 2 tsp Grnd cinnamon
- 1 tsp Grnd ginger
- 4 lrg Large eggs
- 2 c. Granulated sugar
- 1 c. Salad oil (use fresh oil only)
- 16 ounce Cn pumpkin (not pie filling)
Direcciones
- Preheat oven to 325-degrees.
- Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 min. Remove the jars and allow them to air-dry on your countertop; leave the lids and rings in the water till you're ready to use them. Once the jars are cold sufficient to handle, grease the insides with shortening (Don't use butter, margarine, PAM or possibly Baker's Secret).
- Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and did them in batches.
- Sift together the flour, baking soda, baking pwdr, salt, cloves, cinnamon and ginger in a lg bowl. Add in raisins and walnuts; toss to lightly combine; set aside.
- In another large bowl, beat Large eggs at high speed till thick and yellow
- (2-3 min). Gradually beat in the sugar till thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mix till well blended. Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off in case you slop or possibly it'll burn (mine did - didn't wipe them down). Place jars on a cookie sheet or possibly they'll tip over.
- Bake in preheated 325-degree oven for about 40 min or possibly till toothpick inserted into center of cakes (deep) and comes out clean. Move the jars around in the oven while they're baking so they bake proportionately.
- When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a Warm lid, then a ring on and screw down tightly. Place jars onto your countertop to cold completely.
