How To make Pumpkin Spice Cake In Jars (Oven Method)
1 c Seedless raisins
1 c Walnuts
2 c All-purpose flour
2 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
2 ts Ground cloves
2 ts Ground cinnamon
1 ts Ground ginger
4 Eggs
2 c Granulated sugar
1 c Salad oil (use fresh oil)
1 cn (16 oz) pumpkin OR *
2 c Freshley cooked and mashed
-pumpkin * Do not use pumpkin pie filling. Preheat oven to 325 F. Grease the inside of 8 - 1 pint wide-mouth Kerr or Ball canning jars or Ball Quality Crystal (12 oz.) with Crisco (do not use a spray like Pam or Baker's Secret); set aside. The 1 pint jars are shorter but bigger around and hold more than the decorative 12 oz. jars, use either one. The 1 pint jars don't come with labels though, so you'll have to make your own. Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and did them in batches. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger into 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 well. Gradually stir in the flour mixture until well blended. Divide mixture among the 7 or 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar in case you slop, or it'll burn. Place jars on a cookie sheet or they'll tip over. Bake in a preheated 325 F. oven for about 40 minutes or until toothpick inserted into center of cakes (deep) comes out clean. When cakes test done, remove them, one at a time and immediately place the lids and rings on them. You must boil the lids, rings, and jars for 10 minutes to sterilize them before using. Keep the lids in the hot water until you use them. Take them out, one by one and put them onto the jars. If you'd like to make a regular cake out of this without messing with the jars: Grease a 13 x 9 x 2-inch baking pan. Bake in preheated 350 F. oven for 50 minutes or until cake tests done. If you like spicy cake, this will be
one of your favorites. Ellie FROM: Posted on the Prodigy Food and Wine Club forum on January 18, 1992 by Ellie Collin (CMKD93F) Formatted to MM by Trish McKenna.
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How To make Pumpkin Spice Cake In Jars (Oven Method)'s Videos
Ooma's Cookie Jar - Pumpkin Filled Spice Cupcake
Ooma's Mom used to make a spice cake for birthdays. It was a favorite. Ooma now uses that flavor in a delicious cupcake.
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EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
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02:31 Second Method to make Mini Cheesecakes
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04:05 Allow the mini cheesecakes to cool and serve
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Instant Pot Pumpkin Spice Cheesecake Recipe
Today I'm sharing my easy Instant Pot pumpkin spice cheesecake recipe. You guys this is a MUST TRY! Pin this recipe:
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