Pumpkin Spice Cake Baked in a Jar

Directions

Preheat oven to 325℉ (160℃).

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 to 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 ½ 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℉ (160℃) oven for 35 to 40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean.