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1
Preheat oven to 325F (160C).
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2
Sterilize 5 canning jars, lids and rings by boiling them for 15 minutes.
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3
Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them.
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4
Once the jars are cool enough to handle, use a pastry brush to grease them with shortening, set aside.
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5
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves.
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6
Stir in margarine, water and molasses until well blended.
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7
Divide batter among the 5 jars (they should be about 1/2 full).
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8
Place jars onto a cookie sheet or they'll tip over.
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9
Bake in preheated 325F (160C).
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10
oven for 35 minutes or until cake tester inserted in center comes out clean.
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11
Move the jars around in the oven while they're baking, so they'll bake evenly.
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12
Have your HOT lids ready.
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13
Using HEAVY-DUTY MITTS (the jars ARE HOT!)
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14
Take one jar at a time from the oven and place a lid on, then the ring.
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15
Tightly screw on lids--do it FAST because the lid gets REAL hot!
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16
Allow jars to cool on your countertop.
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17
Once the jars are cool, decorate with round pieces of cloth.
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18
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poof-y on top), then a piece of cloth on top and screw the ring back on.
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19
Decorate as desired.
