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1
Preheat oven at 325F (160C).
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2
Place a baking sheet onto middle rack and remove top rack from oven.
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3
Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
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4
Generously prepare inside of jars with margarine.
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5
To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in a mixing bowl.
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6
In another m ixing bowl, combine egg whites, sugar, margarine, and pumpkin.
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7
Divide batter am ong 8 jars (should be slightly less than half full).
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8
Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.
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9
Bake 40 minutes.
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10
Keep lids in hot water until they're used.
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11
When cakes are done, remove jars which are HOT from oven one at a time.
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12
If rims need cleaning, use moistened paper towel.
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13
Carefully put lids and rings in place, then screw tops on tightly shut.
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14
Place jars on a wire rack; they will seal as they cool.
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15
Once jars are cool, decorate with round pieces of cloth.
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16
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (mak es it poofy on top), then a piece of cloth.
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17
Decorate as desired (example pinking shears).
