It was as easy as making any quick-bread recipe...and I got to give away some more canning jars (I really am trying to thin things out around here before we move - no, no one has looked at the house in 3 weeks, but a girl has to be hopeful, doesn't she?).
I made Pumpkin Spice Cake and here's the recipe:
1 c seedless raisins
1 c walnuts
2 c all-purpose flour
2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground ginger
2 c granulated sugar
1 c salad oil
16 oz can pumpkin
Preheat oven to 325-degrees.
Brush the inside of 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided) canning jars with shortening (DO NOT use Pam); set aside. The 1 pint jars are shorter but bigger around than the decorative 12 oz jars, use either one. Sterilize the jars, lids & rings first.
Coarsely chop the raisins & walnuts; set aside. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon & ginger in a large bowl. Add raisins & walnuts; toss to lightly combine. In another large bowl, beat eggs at high speed until thick & yellow (2-3 minutes). Gradually beat in the sugar until thick & light. At low speed, beat in the oil & pumpkin; blend well. Gradually stir in the flour mixture until well blended.
Divide among the 8 canning jars (should be slightly less than 1/2 full).
Wipe the sides of the jars off (inside/ outside) in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over. (I used our canning funnel to fill the jars, so there was no slop).
Bake in preheated 325-degree oven for about 40 minutes or until a long pick inserted into the center (deep) of the cakes comes out clean. (My jars took about 15 minutes longer!)
When the cakes test done, remove the jars, one-by-one & immediately place a lid & ring on & screw down tightly. Make sure to use HEAVY-DUTY hot pads because the jars are VERY hot. Place on the counter to cool. You'll hear a "plinking" sound when they have sealed. I nearly forgot, keep the lids & rings in the hot water until you're ready to use them; you want the gaskets hot so that the jars will seal.I did use pecans instead of walnuts, but aside from that I followed the recipe. Only one didn't seal, so we will eat that one!
I printed out the recipe (partly so that the recipients can make it themselves if they want to, and partly so that they can see what's in them - in case of food allergy or some such) and the boys decorated each one. We ribboned and tissue papered the top of each jar, attached the recipe/cards, and sent them off to school.
The good news is that we still have five jars to share with friends and neighbours.
**later edit - sorry about the wacky fonts...I don't know what's up there, and can't seem to get it to be normal!** -L