Pumpkin Spice Cake In Jars Lawrence Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: SEEDLESS RAISINS,
1 cup: WALNUTS,
2 cup: ALL-PURPOSE FLOUR,
2 tsp: BAKING SODA,
1/4 tsp: BAKING POWDER,
1/2 tsp: SALT,
2 tsp: GROUND CLOVES,
2 tsp: GROUND CINNAMON,
1 tsp: GROUND GINGER,
4: EGGS,
2 cup: GRANULATED SUGAR,
1 cup: SALAD OIL,
16 ounce: Canned PUMPKIN,
Directions:
Preheat oven to 325-degrees.
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 youre 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 Bakers 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 itll burn. Place jars onto a cookie sheet or theyll 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. Youll know when theyve sealed, youll hear a "plinking sound".
Posted by ELLIE COLLIN, Prodigy ID# CMKD93F. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
=======================================================
=================== BBS: Computer Specialties BBS Date: 07-31-93
(21:23) Number: 59523 From: MOLLI STRUEBING Refer#: NONE To: RICHARD
TAYLOR Recvd: NO Subj: Re: DR. OETKER Conf: (149)
COOKING
Source from luhu.jp
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 youre 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 Bakers 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 itll burn. Place jars onto a cookie sheet or theyll 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. Youll know when theyve sealed, youll hear a "plinking sound".
Posted by ELLIE COLLIN, Prodigy ID# CMKD93F. Happy Charring
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
=======================================================
=================== BBS: Computer Specialties BBS Date: 07-31-93
(21:23) Number: 59523 From: MOLLI STRUEBING Refer#: NONE To: RICHARD
TAYLOR Recvd: NO Subj: Re: DR. OETKER Conf: (149)
COOKING
Source from luhu.jp