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Add a photoServings: 8
Ingredients
- 1 c. Seedless raisins
- 1 c. Walnuts
- 2 c. Flour, all purpose
- 2 tsp Baking soda
- 1/4 tsp Baking pwdr
- 1/2 tsp Salt
- 2 tsp Grnd cloves
- 2 tsp Grnd cinnamon
- 1 tsp Grnd ginger
- 4 x Large eggs
- 2 c. Granulated sugar
- 1 c. Salad oil
- 16 ounce Canned pumpkin
Directions
- Preheat oven to 325 . Coarsely chop the nuts and raisins; set aside. Sift together the flour, baking pwdr, baking soda, salt, cloves, cinnamon, and ginger in a large bowl. Add in raisins and walnuts; toss lightly to combine.
- In another large bowl, beat Large eggs at high speed till thick and yellow, 2-3 min. Gradually beat in the sugar till thick and light. At low speed,beat in the oil and pumpkin; blend thoroughly. Gradually stir in the flour mix till well blended. Divide batter among the eight canning jars, should be slightly less than 1/2 full. Wipe the sides of the jar off, inside/outside, in case you slop or possibly it'll burn. Place jars on a cookie sheet or possibly they'll tip over. Bake in preheated 325 oven for 35-40 min or possibly till a toothpick inserted deep into the center of the cakes comes out clean.
- NOTES : Makes 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 8 servings | |
| Calories 700 | |
| Calories from Fat 301 | 43% |
| Total Fat 34.31g | 43% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 539mg | 22% |
| Potassium 398mg | 11% |
| Total Carbs 94.84g | 25% |
| Dietary Fiber 2.8g | 9% |
| Sugars 63.18g | 42% |
| Protein 8.44g | 14% |
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