Preheat oven to 325-degrees.
Sterilize 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided, Ball #14400-81400) canning jars, lids and rings by in boiling water for 10 minutes. Remove the jars from the water and allow to air-dry. Leave the lids and rings in the hot water until ready to use. Once cool, brush (use a pastry brush) the inside of jars with shortening (DO NOT use Pam or Baker's Secret); set aside. Coarsely chop the nuts and raisins; set aside.
Sift together the flour, baking powder, baking soda, salt cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss lightly to combine.
In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend thoroughly. Gradually stir in the flour mixture until well blended.
Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean.
When cakes test done, remove the jars, one-by-one, place a lid, then a ring onto each jar, screw down tightly. USE HEAVY-DUTY MITTS! The jars are H O T ! Place jars onto your counter to cool. You'll be able to tell if they've sealed--you'll hear a "plinking" sound. If you miss the sound, test each jar by pushing on the lids once the jars are cool, they shouldn't move at all. These will keep in a cool, dark place for about 1 year. I'm not sure, they don't last that long around here!