Pumpkin Spice Cake in a Jar

Yummy cake...in small servings that you can store in your pantry!
Make ahead and take out jars as needed, each jar is 1-3 servings (depending on how much you love pumpkin cake)

1 c dried cranberries or raisins
1 c chopped walnuts
2 c all purpose flour
2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground ginger
4 eggs
2 c sugar
1 c oil
1 15oz can pumpkin
Preheat oven to 325 and sterilize 8 (12 oz) straight sided wide mouth canning  jars in water bath or dishwasher for 10 min. Set aside to cool.

While jars are cooling place rings and lids in pot and bring to gentle boil.
Sift together flour, spices, baking soda and powder, salt in a large bowl, stir in cranberries and walnuts.

In another bowl beat eggs until thick and yellow 2-3 minutes. Gradually add sugar, add oil and pumpkin at low speed, just until well blended.
Add in dry mixture, stir well.
Using a pastry brush, coat each jar with oil.
Divide batter between jars, wipe sides, do not leave any on outside of jar, it will burn.
Place jars on cookie sheet and bake 35-40 min. Use a skewer to test center. Remove cakes and immediately place hot lids and rings on, using heavy towel or oven mitts. Let rest until cool. Lids will seal.

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