Recipe - Pina Colada Jar Cakes

1 cn (20oz) unsweetened crushed
pineapple
1 Stick (4oz) plus
3 tablespoon Unsalted butter, softened
3 One half cup Firmly packed light brown
sugar
4 Eggs
One half cup Dark rum
3 1/3 cup Flour
1 One half teaspoon Baking powder
1 teaspoon Baking soda
1 cup Sweetened flaked coconut

from 365 Ways to Prepare for Christmas

Preheat oven to 325°. Before starting batter, wash 8 (1pint) widemouth
canning jars with lids in hot, soapy water and let them drain, dry and cool
to room temperature. Generously grease inside of jars (I’ve used PAM).

Drain crushed pineapple for about 10 minutes reserving juice. Puree
drained pineapple in a food processor. Measure out 1 One half cups puree, adding
a little juice if necessary to make 1 One half cups. Set puree aside. Discard
remaining juice or save for another use.

With an electric mixer, beat together butter and half of brown sugar until
light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple
puree and run and set aside.

Sift together flour, baking powder, and baking soda. Gradually add to
pineapple mixture in thirds, beating well after each addition to make a
thick batter. Stir in coconut.

Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean,
then place jars in center of preheated oven. Bake 40 minutes.

About 10 minutes before the cakes are done, bring a medium saucepan of
water to boil. Put in jar lids, cover and remove from heat. Keep lids in
hot water until they are used.

When cakes are done, remove jars from over. If jar rims need cleaning, use
a 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.

Posted to EATL Digest 24 October 96

Date: Fri, 25 Oct 1996 13:00:22 0400

From: Gloria Rodrigues GRODRIGUES@AOL.COM