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Cake In A Jar 06

Cake In A Jar 06 comes together with All Purpose Flour, Baking Soda, Baking Powder, Salt, and Ground Cinnamon. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 2 tsp
• 1/4 tsp
• 1/2 tsp
• 2 tsp
• 2 cup
• 1 cup

Method (preview)

1. 1

   Preheat oven to 325-degrees. Place a cookie sheet onto the middle rack of the oven, remove the top rack.

2. 2

   Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down).

3. 3

   While the jars are cooling, prepare the cake batter.

4. 4

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

5. 5

   Add raisins and walnuts; toss to lightly combine.

6. 6

   In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).

7. 7

   Gradually beat in the sugar until thick and light.

8. 8

   At low speed, beat in the oil and pumpkin; blend well.

9. 9

   Gradually stir in the flour mixture until well blended.

10. 10

    Divide the batter among the 8 canning jars (should be slightly less than 1/2 full.

11. 11

    Place jars on a cookie sheet or they'll tip over.

12. 12

    Bake for about 40 minutes or until toothpick inserted into center of cakes (deep) and comes out clean.

13. 13

    When cakes test done, using HEAVY-DUTY MITTS (the jars ARE HOT!) remove them from the oven one-by-one and place the lids and rings on them and screw down tightly.

14. 14

    Keep the lids in the hot water until you're ready to use them.

15. 15

    Place the jars on your counter to cool.

16. 16

    If you don't hear the noise, check the jars once they've cooled by pressing down on the lids, they shouldn't move at all.

17. 17

    Bake in preheated 350-degree oven for 50 minutes or until cake tests done.

18. 18

    Store the jars in a cool, dry place, just as you would any canned goods.