INGREDIENTS

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

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”