Pumpkin spice cake is a delicious preparation primarily associated with the autumn season in the United States and Canada, especially during the Thanksgiving and Halloween holidays. Its origin dates back to colonial culinary traditions where pumpkins were a fundamental ingredient because they were abundant and easy to preserve. In Latin America, this recipe can be found with variations and is known by names such as spiced pumpkin cake or even spiced squash cake, depending on the country. Despite regional differences, the use of spices like cinnamon, cloves, and ginger is a constant that gives it that warm and characteristic flavor which distinguishes it from other pumpkin-based desserts.
The concept of baking in jars for preservation is a technique that has been gaining popularity in recent years. Besides facilitating storage and transport, it allows you to enjoy this exquisite cake for longer, and it is ideal for gifting or selling in small homemade containers. This form of presentation also helps to retain moisture and aroma, keeping the cake fresh and delicious for several days.
How to Prepare Pumpkin Spice Cake in Jars
Preheat the oven to 325°F (163°C).
Sterilize 8 glass Ball canning jars, their lids, and rings by boiling them for 10 minutes.
Leave the lids and rings in the hot water until you use them.
Take the jars out and let them air dry and cool.
Prepare the batter in the meantime.
With a pastry brush, grease the inside of the cold jars with butter.
Set aside.
Chop the raisins and walnuts coarsely.
Set aside.
Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a large bowl.
Add the raisins and walnuts.
Mix lightly to combine.
In another large bowl, beat the eggs at high speed until they are thick and yellow.
Gradually add the sugar, beating until thick and light.
At low speed, incorporate the oil and the pumpkin.
Mix well.
Add the flour mixture little by little until well incorporated.
Divide the batter among the 8 canning jars (they should be a little less than half full).
Clean the sides of the jar in case you spilled any batter or it will burn.
Place the jars on a cookie sheet or they might fall over.
Bake for 35 to 40 minutes or until a skewer inserted into the center of each jar comes out clean.
Have your lids and rings ready.
Take one jar out of the oven at a time.
Place the lid and ring on and screw them on tightly.
Use sturdy gloves; the jars are hot! Place the jars on the countertop to cool.
You will know they have sealed when you hear a "click".
