Pumpkin Spice Cake Baked in a Jar
Yield
1 CakePrep
40 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
walnuts
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
cloves
ground |
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
granulated |
|
| 1 | cup |
vegetable oil
|
|
| 16 | ounces |
canned pumpkin purée
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
walnuts
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
cloves
ground |
|
| 1E+1 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
granulated |
|
| 237 | ml |
vegetable oil
|
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
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.
