Ingredients:
1 cup seedless raisins
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”.
Servings: Serve
Time preparation: 15 min.
Time total: 50 min.