| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | =20 | 8 | Servings | |
INGREDIENTS
| 1 | c | Seedless raisins |
| 1 | c | Walnuts |
| 2 | c | Flour; all purpose |
| 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 |
INSTRUCTIONS
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. NOTES : Makes 8 pints. Recipe by: =20 Posted to Bakery-Shoppe Digest V1 #217 by Lea <lhoover@ptialaska.net> on Sep 04, 1997
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