Spiced Pumpkin Cake in Jars

Spiced Pumpkin Cake in Jars

Spiced Pumpkin Cake in Jars

My grandmother was always preserving one thing or another, and her pumpkin spice cake was a huge hit at the holidays. Once you make this gift jar recipe, you'll see why!

Notes

For more great jar recipes and gift ideas, check out our Mason Jar Recipes eBook.

Ingredients

  • 1 cup seedless raisins
  • 1 cup walnuts
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup salad oil
  • 16 ounces canned pumpkin

Instructions

  1. Preheat oven to 325F degrees.
     
  2. Sterilize 8 (12-ounce) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
     
  3. 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.
     
  4. Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
     
  5. Coarsely chop the raisins and walnuts; set aside.
     
  6. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
     
  7. Add raisins and walnuts; toss to lightly combine.
     
  8. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
     
  9. Gradually beat in the sugar until thick and light.
     
  10. At low speed, beat in the oil and pumpkin; blend well.
     
  11. Gradually stir in the flour mixture until well blended.
     
  12. Divide among the 8 canning jars (should be slightly less than half-full. Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.
     
  13. Place jars onto a cookie sheet or they'll tip over.
     
  14. Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
     
  15. Have your lids and rings ready.
     
  16. Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
     
  17. Use heavy-duty oven mitts, as the jars are HOT!
     
  18. Place the jars onto your counter top too cool. You'll know when they've sealed, you'll hear a "plinking sound."

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