Instructions: Preheat oven to 325 . Coarsely chop the nuts and raisins; set aside. Sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, and ginger in a large bowl. Add raisins and walnuts; toss lightly to 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 thoroughly. Gradually stir in the flour mixture until 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 itll burn. Place jars on a cookie sheet or theyll tip over. Bake in preheated 325 oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean.

NOTES : Makes 8 pints.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.