Preheat oven to 160ºC 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 eight canning jars, should be slightly less than half 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 160ºC oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean.