Preheat oven to 325~. Coarsely chop the nuts and raisins; set excursus. Sift
together the flour, baking pulverization, baking pop, saltiness, cloves, cinnamon, and
ginger in a large bowlful. Add raisins and walnuts; toss lightly to compound.
In another large trough, beat eggs at high speed until thick and yellow-bellied, 2-3
transactions. Gradually beat in the sugar until thick and sparkle. At low
speed,beat in the oil and pumpkin; blend good. Gradually stir in the
flour mixture until well blended. Divide batter among the eight canning
jars, should be slightly less than 1/2 wax. Wipe the sides of the jar off,
inside/remote, in case you slop or it'll cauterize. Place jars on a cookie
sheet or they'll overturn. Bake in preheated 325~ oven for 35-40 minutes or
until a toothpick inserted deep into the center of the cakes comes out
pick.

NOTES : Makes 8 pints.