INGREDIENTS

INSTRUCTIONS

8/31    
Preheat oven to 325-degrees.  Sterilize 8 Ball Quilted Crystal
(#14400-81400) jam/jelly canning  jars, lids and rings by boiling them
for 15 minutes. Remove the jars  and allow them to air-dry on your
countertop; leave the lids and  rings in the water until you're ready
to use them. Once the jars are  cool enough to handle, grease the
insides with shortening (DO NOT use  butter, margarine, PAM or Baker's
Secret).  Coarsely chop the raisins and walnuts; set aside. I used my
mini  chopper and did them in batches.  Sift together the flour, baking
soda, baking powder, salt, cloves,  cinnamon and ginger in a lg bowl.
Add raisins and walnuts; toss to  lightly combine; set aside.  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 well. 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 in case you slop or it'll burn (mine did -- didn't  wipe
them down). Place jars on a cookie sheet or they'll tip over.  Bake in
preheated 325-degree oven for about 40 minutes or until  toothpick
inserted into center of cakes (deep) and comes out clean.  Move the
jars around in the oven while they're baking so they bake  evenly.
When cakes test done, remove them one-by-one (use HEAVY DUTY mitts);
place a HOT lid, then a ring on and screw down tightly. Place jars
onto your countertop to cool completely.  Linda/BDT Burbank, CA  (USA)
Posted in COOKING by: Sandee Eveland  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 6080
Calories From Fat: 2892
Total Fat: 331.2g
Cholesterol: 744mg
Sodium: 4127.7mg
Potassium: 2377.3mg
Carbohydrates: 746.4g
Fiber: 24.9g
Sugar: 501.6g
Protein: 74.3g