Preheat oven to 325.
Place a baking sheet on middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let dry. Cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine raisins, flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger in the mixing bowl.
In another mixing bowl, combine egg whites, sugar, margarine, and pumpkin. Stir dry mixture into liquid until well blended.
Divide batter among 8 jars (should be slightly less than half full).
Carefully wipe rims clean, then place jars on baking sheet (or they will tip over) in the center of oven. Bake 40 minutes.
Keep lids in hot water until they are used.
When cakes are done, remove jars, which are HOT, from oven one at a time. If rims need cleaning, use moistened paper towel.
Carefully put lids and rings in place, then screw tops tightly shut.
Place jars on a wire rack: they will seal as they cool.
Cake will last 5 months unopened. After opening, refrigerate for up to a week.

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Thanks to Inky Dinky Doo