INGREDIENTS

INSTRUCTIONS

Do not use pumpkin pie filling.  Preheat oven to 325  F.  Grease the
inside of 8 - 1 pint wide-mouth  Kerr or Ball canning jars or Ball
Quality Crystal (12 oz.) with  Crisco (do not use a spray like Pam or
Baker's Secret); set aside.  The 1 pint jars are shorter but bigger
around and hold more than the  decorative 12 oz. jars, use either one.
The 1 pint jars don't come  with labels though, so you'll have to make
your own. 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 into 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 well. Gradually stir in the
flour mixture until well  blended. Divide mixture among the 7 or 8
canning jars (should be  slightly less than 1/2 full).  Wipe the sides
of the jar in case you  slop, or it'll burn. Place jars on a cookie
sheet or they'll tip  over. Bake in a preheated 325 F. oven for about
40 minutes or until  toothpick inserted into center of cakes (deep)
comes out clean. When  cakes test done, remove them, one at a time and
immediately place the  lids and rings on them. You must boil the lids,
rings, and jars for  10 minutes to sterilize them before using. Keep
the lids in the hot  water until you use them. Take them out, one by
one and put them onto  the jars. If you'd like to make a regular cake
out of this without  messing with the jars: Grease a 13 x 9 x 2-inch
baking pan. Bake in  preheated 350 F. oven for 50 minutes or until cake
tests done. If you  like spicy cake, this will be one of your
favorites. Ellie  FROM:  Posted on the Prodigy Food and Wine Club forum
on January 18,  Posted to MC-Recipe Digest V1 #301  Date: Thu, 14 Nov
1996 12:08:59 -0500  From: Martha Sheppard
<MARTHAHS@postoffice.worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 896
Calories From Fat: 397
Total Fat: 45.5g
Cholesterol: 106.3mg
Sodium: 927.5mg
Potassium: 628.8mg
Carbohydrates: 117.9g
Fiber: 7.6g
Sugar: 76.3g
Protein: 12.2g