Pumpkin Spice Cake in Jars

These Pumpkin Spice Cakes in Jars are the ultimate cozy autumn treat, combining the warm flavors of cinnamon, ginger, and cloves with moist pumpkin puree. Baked directly in sterilized mason jars, this recipe creates an adorable, portable dessert that is perfect for gifting or serving at potlucks. The batter is enriched with walnuts and raisins for added texture and depth, while the individual jar presentation ensures easy serving without the need for plates. It's a nostalgic, home-style bake that brings a touch of rustic charm to any gathering. Ideal for fall holidays, Thanksgiving sides, or simply as a comforting afternoon snack with coffee.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 1009

Dietary: Vegan

Description

These Pumpkin Spice Cakes in Jars are the ultimate cozy autumn treat, combining the warm flavors of cinnamon, ginger, and cloves with moist pumpkin puree. Baked directly in sterilized mason jars, this recipe creates an adorable, portable dessert that is perfect for gifting or serving at potlucks. The batter is enriched with walnuts and raisins for added texture and depth, while the individual jar presentation ensures easy serving without the need for plates. It's a nostalgic, home-style bake that brings a touch of rustic charm to any gathering. Ideal for fall holidays, Thanksgiving sides, or simply as a comforting afternoon snack with coffee.

Directions

1
Preheat oven to 325°F (165°C).
2
Sterilize 8 straight-sided pint canning jars, lids, and rings by boiling in water for 10 minutes.
3
Remove jars from water and let air dry on a towel. Keep lids and rings in the hot water until ready to use.
4
Once jars are cool enough to handle, brush the inside of each jar lightly with shortening or oil to prevent sticking.
5
Coarsely chop walnuts and set aside with the raisins.
6
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
7
Fold the raisins and walnuts into the dry ingredients until evenly distributed.
8
In a separate large bowl, beat eggs at high speed for 2-3 minutes until thick and pale yellow.
9
Gradually add sugar while beating, continuing until the mixture is thick and light.
10
Reduce mixer speed to low and beat in the oil and pumpkin puree until just combined.
11
Gently fold the dry ingredient mixture into the wet mixture until no flour streaks remain. Do not overmix.
12
Divide the batter evenly among the 8 prepared jars, filling each slightly less than halfway.
13
Wipe any batter drips from the inside or outside rims of the jars with a damp cloth to ensure clean sealing later.
14
Place the filled jars on a baking sheet to prevent tipping and ease of transfer.
15
Bake for 35-40 minutes, or until a toothpick inserted into the center of a cake comes out clean.
16
Using heavy-duty oven mitts, remove jars one by one from the oven.
17
Immediately place a lid and ring on each jar and screw down tightly while still hot.
18
Let jars cool completely on a wire rack or counter. You may hear a "ping" sound as they seal.
19
Check seals by pressing the center of each lid; it should not flex. Store in a cool, dark place for up to 1 year, or refrigerate for shorter storage.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1009kcal

% Daily Value *
Total Fat 40.5g63%
Saturated Fat 4.0g20%
Cholesterol 186mg62%
Sodium 2493mg104%
Total Carbohydrate 147g49%
Dietary Fiber 9.5g38%
Sugars 46.3g
Protein 23.0g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pumpkin-spice-cake-in-jars/