Pumpkin Spice Cake in Jars 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 cloves 2 teaspoons cinnamon 4 eggs 2 cups granulated sugar 1 cup salad oil 16 oz can pumpkin Method Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), 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 Pam or Baker's Secret); 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 (inside/ outside) in case you slop or it'll burn. 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-DUTY mitts--the jars are HOT!  Place the jars onto your counter top too cool. You'll know when they've sealed, you'll hear a "plinking sound".