Gifts In A Jar - Pumpkin Spice Cake Baked In A Jar

 I have made these for years. The girls used to love cakes baked in a jar. They eat them as snacks at night time.  I have several recipes for various kinds of these cakes baked in jars. I always use wide mouth jars so they slide out easily when we want to eat them.

I even put them in Roger's lunch bucket.

Over the years there has been some debate with cooking experts as to if these are safe or not but mine never last long enough for that debate to affect us. They are supposed to be safe for 2 -3 months.

PUMPKIN SPICE CAKE BAKED IN JARS

1 cup seedless raisins

1 cup walnuts

2 cup all-purpose flour

2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 teaspoon ground cloves

2 teaspoon ground cinnamon

1 teaspoon ground ginger

4 eggs

2 cup granulated sugar

1 cup salad oil

16 oz canned pumpkin

8  Pint Size Canning Jars ( I use wide mouth)

Preheat oven to 325 degrees F. Sterilize 8 jars, lids and rings by boiling them for 10 minutes. Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.

 Prepare the batter in the meantime. Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use  Baking Spray) set aside. Coarsely chop the raisins and walnuts; set aside.

Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.

Add raisins and walnuts; toss to lightly 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 among the 8 canning jars (should be slightly less than 1/2 full. Wipe the sides of the jar off  both inside and outside.

Place jars onto a cookie sheet or they'll tip over. Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.

Have your lids and rings ready. Take one jar at a time from the oven; place a lid and ring on and screw down tightly. Use Heavy Pot Holders - the jars are HOT!  Place the jars onto your counter top too cool. You'll  know they've sealed when you hear a "pinging" sound.

Attach a Label or Tag to the Jar That Says:

Pumpkin Spice Cake Baked in Jars