Pumpkin Spice Cake

8 jars w/ new lids
1 cup raisins
2 cups unbleached flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cloves (I don't use cloves I use pumpkin pie spice)
2 teaspoons cinnamon
1 teaspoon ginger
4 eggs whipped
2 cups sugar
1 cup butter or margarine softened
2 cups pumpkin

Preheat oven to 325.Place oven rack in middle of the oven.Remove
top rack from oven. You need a large baking sheet to place jars on and bake without touching.
Wash drain and dry jars.
Batter:
Combine raisins flour and baking soda,baking powder and all the spices together. Combine
eggs sugar and margarine and pumpkin together.Add flour mixture a little at a time till all
mixed.
Divide mixture between the 8 jars.Should be less than 1/2 full. Carefully wipe top and rims of
jars and place on baking sheet.Place baking sheet in the middle of the oven.Bake about forty
minutes.Place lids and rings in hot water till needed.
When cakes are done carefully remove from oven.Place lid and ring on each on and place on
towel to cool.Cakes will seal as they cool.
Cakes will keep up to a year.They don't last that long around here.
Please be careful putting rings on, these are very hot.


Applesauce Cake
1/3 cup shortening
2 large eggs
1 cup applesauce
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves(pumpkin pie spice)
1/3 cup pecans/walnuts optional( I don't use them,they get chewy)

Rest is same as above.