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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 x Large eggs
- 2 c. Granulated sugar
- 1 c. Salad oil (use fresh oil)
- 1 can (16 ounce) pumpkin Or possibly *
- 2 c. Freshley cooked and mashed pumpkin
Direcciones
- * Don't use pumpkin pie filling.
- Preheat oven to 325 F. Grease the inside of 8 - 1 pint wide-mouth Kerr or possibly Ball canning jars or possibly Ball Quality Crystal (12 ounce.) with Crisco (don't use a spray like Pam or possibly Baker's Secret); set aside. The 1 pint jars are shorter but bigger around and hold more than the decorative 12 ounce. jars, use either one. The 1 pint jars do not come with labels though, so you'll have to make your own.
- 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 into a large bowl. Add in raisins and walnuts; toss lightly to combine.
- 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 mix among the 7 or possibly 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar in case you slop, or possibly it'll burn.
- Place jars on a cookie sheet or possibly they'll tip over.
- Bake in a preheated 325 F. oven for about 40 min or possibly till toothpick inserted into center of cakes (deep) comes out clean. When cakes test done, remove them, one at a time and immediately place the lids and rings on them.
- You must boil the lids, rings, and jars for 10 min to sterilize them before using. Keep the lids in the warm water till you use them. Take them out, one by one and put them onto the jars.
- If you'd like to make a regular cake out of this without messing with the jars:Grease a 13 x 9 x 2-inch baking pan. Bake in preheated 350 F. oven for 50 min or possibly till cake tests done. If desired spicy cake, this will be one of your favorites. Ellie
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 7 servings | |
| Calories 795 | |
| Calories from Fat 344 | 43% |
| Total Fat 39.19g | 49% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 615mg | 26% |
| Potassium 379mg | 11% |
| Total Carbs 106.95g | 29% |
| Dietary Fiber 3.1g | 10% |
| Sugars 71.91g | 48% |
| Protein 9.42g | 15% |
