Pumpkin Spice Cake Baked In a Jar

1 cup Seedless raisins

1 cup Walnuts

2 cups Flour -- all purpose

2 teaspoons Baking soda

1/4 teaspoon Baking powder

1/2 teaspoon Salt

2 teaspoons Ground cloves

2 teaspoons Ground cinnamon

1 teaspoon Ground ginger

4 Eggs

2 cups Granulated sugar

1 cup Salad oil

16 ounces Canned pumpkin

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 it`ll burn. Place jars on a cookie sheet or they`ll 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.