INGREDIENTS

INSTRUCTIONS

Preheat oven at 325. Place a baking sheet onto middle rack and remove
top rack from oven. Before starting batter, wash jars, lids, and  rings
in hot soapy water and let drain, dry, and cool to room  temperature.
Generously prepare inside of jars with margarine. To  prepare batter,
combine raisins, flour, baking soda, baking powder,  salt, cloves,
cinnamon, and ginger in a mixing bowl. In another  mixing bowl, combine
egg whites, sugar, margarine, and pumpkin.  Divide batter among 8 jars
(should be slightly less than half full).  Carefully wipe rims clean,
then place jars on baking sheet (or  they'll tip over) in the center of
oven. Bake 40 minutes. Keep lids  in hot water until they're used. When
cakes are done, remove jars  which are HOT from oven one at a time. If
rims need cleaning, use  moistened paper towel. Carefully put lids and
rings in place, then  screw tops on tightly shut. Place jars on a wire
rack; they will seal  as they cool.  Once jars are cool, decorate with
round pieces of cloth.  Unscrew the  ring (the lid should be sealed by
now) and place a few cotton balls  on top of the lid (makes it poofy on
top), then a piece of cloth  (about 3" larger than the lid) on top and
screw the ring back on.  Decorate as desired (example pinking shears).
Recipe By     : Anita  A. Matejka  Posted to FOODWINE Digest 26 Sep 96
Date:    Thu, 26 Sep 1996 11:55:23 -0400  From:    Eileen & Bob Holze
<beck4@ASAN.COM>  NOTES : There's no need to refrigerate them, they
keep well in pantry  for 6 months.

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Nutrition (calculated from recipe ingredients)
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Calories: 626
Calories From Fat: 209
Total Fat: 23.6g
Cholesterol: 0mg
Sodium: 916.1mg
Potassium: 347.1mg
Carbohydrates: 102.6g
Fiber: 4g
Sugar: 66.2g
Protein: 5.4g