Comments: You'll need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Preheat oven to 325 degrees.
| 2 | cups | brown sugar |
| 2/3 | cup | sugar |
| 1 | cup | butter |
| 4 | eggs | |
| 2/3 | cup | milk |
| 1 | Tbsp. | vanilla |
| 3-1/2 | cups | flour |
| 1 | tsp. | baking powder |
| 2 | tsp. | baking soda |
| 1 | tsp. | salt |
| 1 | cup | chopped nuts |
In large bowl cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well.
Place dry ingredients and spices in a separate large bowl and blend with a whisk. Add creamed ingredients to dry ingredients and mix with whisk and spoon. Gently stir in nuts.
Pour one cup of batter into prepared jars. Wipe batter off rims. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325° oven for 50 minutes, or until a toothpick inserted in center comes out clean. Remove jars from oven one at a time keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars.