-SUPPLIES NEEDED-
8 Jars Ball (#14400-81400)
(12 oz)
8 New lids – don’t use old
Ones
8 Rings – okay to use old ones
BATTER
1 c Raisins
2 c Unbleached flour
2 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
2 ts Cloves
2 ts Cinnamon
1 ts Ginger
4 Egg whites — whipped
2 c Granulated sugar
1 c Margarine — softened
2 c Pumpkin
Preheat oven at 325. Place a baking sheet onto middle rack and remove
top rack from oven. Before starting batter, wash jars, lids, and
rings in hot soapy water and let drain, dry, and cool to room
temperature. Generously prepare inside of jars with margarine. To
prepare batter, combine raisins, flour, baking soda, baking powder,
salt, cloves, cinnamon, and ginger in a mixing bowl. In another
mixing bowl, combine egg whites, sugar, margarine, and pumpkin.
Divide batter among 8 jars (should be slightly less than half full).
Carefully wipe rims clean, then place jars on baking sheet (or
they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids
in hot water until they’re used. When cakes are done, remove jars
which are HOT from oven one at a time. If rims need cleaning, use
moistened paper towel. Carefully put lids and rings in place, then
screw tops on tightly shut. Place jars on a wire rack; they will seal
as they cool.
Once jars are cool, decorate with round pieces of cloth. Unscrew the
ring (the lid should be sealed by now) and place a few cotton balls
on top of the lid (makes it poofy on top), then a piece of cloth
(about 3″ larger than the lid) on top and screw the ring back on.
Decorate as desired (example pinking shears).
Yields
8 servings