Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Seedless raisins
1 cup Walnuts
2 cups Flour -- all purpose
2 teaspoons Baking soda
1/4 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoons Ground cloves
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
4 Eggs
2 cups Granulated sugar
1 cup Salad oil
16 ounces Canned pumpkin
Preheat oven to 325°.
Coarsely chop the nuts and raisins; set
aside. Sift together the flour,
baking powder, baking soda, salt, cloves,
cinnamon, and ginger in a large
bowl. Add raisins and walnuts; toss lightly
to 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
thoroughly. Gradually stir in the
flour mixture until well blended.
Divide batter among the eight 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 on a cookie sheet
or they'll tip over. Bake in
preheated 325° oven for 35-40 minutes or
until a toothpick inserted deep
into the center of the cakes comes out clean.
