3/4 c Sugar
1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt
2 ts Ginger (ground) 1 ts Cinnamon (ground) 1/2 ts Cloves (ground) 3/4 c Margarine (softened) 3/4 c Water
1/2 c Molasses
Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the
jars from the water and allow them to air-dry on your counter top;
the lids and rings in the hot water until you're ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt,ginger, cinnamon and cloves. Stir in margarine, water and molasses
until
well blended. Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean. Move the jars around in the oven while they're baking, so they'll bake evenly.