Pumpkin spice cake in jars
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Pumpkin spice cake in jars
  Pumpkin    Cakes    Spices  
Last updated 6/12/2012 12:52:22 AM. Recipe ID 14083. Report a problem with this recipe.
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      Title: Pumpkin spice cake in jars
 Categories: Cakes
      Yield: 1 servings
 
      1 c  Seedless Raisins
      1 c  Walnuts
      2 c  All-Purpose Flour
      2 ts Baking Soda
    1/4 ts Baking Powder
    1/2 ts Salt
      2 ts Ground Cloves
      2 ts Ground Cinnamon
      1 ts Ground Ginger
      4    Eggs
      2 c  Granulated Sugar
      1 c  Salad Oil
     16 oz Canned Pumpkin
 
  Preheat oven to 325-degrees. Sterilize 8 (1 pint, straight-sided)
  Kerr or Ball Quilted Crystal (12 oz, straight-sided, Ball
  #14400-81400) canning jars, lids and rings by in boiling water for 10
  minutes. Remove the jars from the water and allow to air-dry. Leave
  the lids and rings in the hot water until ready to use. Once cool,
  brush (use a pastry brush) the inside of jars with shortening (DO NOT
  use Pam or Baker's Secret); set aside. 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 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 on a
  cookie sheet or they'll tip over. Bake in preheated 325-degree oven
  for 35-40 minutes or until a toothpick inserted deep into the center
  of the cakes comes out clean. When cakes test done, remove the jars,
  one-by-one, place a lid, then a ring onto each jar, screw down
  tightly. USE HEAVY-DUTY MITTS! The jars are H O T ! Place jars onto
  your counter to cool. You'll be able to tell if they've
  sealed--you'll hear a "plinking" sound. If you miss the sound, test
  each jar by pushing on the lids once the jars are cool, they
  shouldn't move at all. These will keep in a cool, dark place for
  about 1 year. I'm not sure, they don't last that long around here!
 




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Recipe ID 14083 (Apr 03, 2005)

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