This individual pumpkin spice cake offers a moist, tender crumb infused with warm spices like cinnamon, ginger, and cloves. Loaded with plump raisins and crunchy walnuts, each jar holds a perfect single-serving dessert that is both nostalgic and elegant. The oven-baking method ensures an even rise and a beautifully golden top, making it ideal for holiday gatherings, teacher gifts, or cozy autumn afternoons. The compact size makes it easy to store and share, while the rich flavor profile delivers a comforting treat that feels homemade and special. It’s a delightful twist on traditional pumpkin bread, perfect for showcasing as a centerpiece or enjoying as a sweet ending to a meal.
Pumpkin Spice Cake in Jars (Oven Method)
Description
This individual pumpkin spice cake offers a moist, tender crumb infused with warm spices like cinnamon, ginger, and cloves. Loaded with plump raisins and crunchy walnuts, each jar holds a perfect single-serving dessert that is both nostalgic and elegant. The oven-baking method ensures an even rise and a beautifully golden top, making it ideal for holiday gatherings, teacher gifts, or cozy autumn afternoons. The compact size makes it easy to store and share, while the rich flavor profile delivers a comforting treat that feels homemade and special. It&# 226;ÂÂs a delightful twist on traditional pumpkin bread, perfect for showcasing as a centerpiece or enjoying as a sweet ending to a meal.Ingredients
Directions
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Preheat oven to 325ðF (163ðC).
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Grease the inside of 7 or 8 wide-mouth canning jars (1 pint or 12 oz) with shortening; do not use cooking spray.
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Coarsely chop the raisins and walnuts and set aside.
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In a large bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger.
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Add the chopped raisins and walnuts to the dry ingredients and toss lightly to combine.
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In a separate large bowl, beat eggs at high speed for 2-3 minutes until thick and pale yellow.
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Gradually beat in the sugar until the mixture is thick and light in color.
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Reduce mixer speed to low and beat in the oil and pumpkin puree until well blended.
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Gradually stir the flour mixture into the wet ingredients until just combined.
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Divide the batter evenly among the prepared jars, filling each slightly less than halfway.
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Wipe the rims of the jars clean to prevent burning during baking.
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Place the jars on a baking sheet for stability and ease of handling.
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Bake for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Remove jars from the oven one at a time and immediately place sterilized lids and rings on them.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 2301.0kcal
- % Daily Value *
- Total Fat 128.2g198%
- Saturated Fat 27.9g140%
- Cholesterol 245.9mg82%
- Sodium 2584.8mg108%
- Total Carbohydrate 279.3g94%
- Dietary Fiber 11.3g46%
- Sugars 173.0g
- Protein 33.2g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure jars are oven-safe heat-resistant glass (such as standard canning jars) to prevent shattering. Do not use plastic or thin glass containers.
For best results, use fresh salad oil rather than old or rancid oil to maintain the cake's flavor profile.
If using fresh pumpkin, ensure it is cooked and thoroughly mashed to match the consistency of canned puree (approx. 2 cups).
Let the cakes cool slightly in the jars before serving. They can be stored at room temperature for up to 2 days if sealed, or refrigerated for up to 5 days.
To serve, you can eat directly from the jar or invert onto a plate. A dollop of whipped cream pairs well with this dessert.
