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Pina Colada Cake in a Jar
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20 Ounces unsweetened crushed pineapple
4 ounces. plus 3 tbs. unsalted butter, softened
4 eggs
1/2 cup dark rum
3-1/3 cups flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 cup sweetened flaked coconut
3-1/3 cups brown sugar
Preheat oven to 325 degrees. Before starting batter,
wash 8 - 1 PINT WIDE MOUTH CANNING JARS with lids in hot soapy water and let them drain, dry and cool to room temperature. Generously grease insides of jars.
Drain crushed pineapple for about 10 min. in colander,
reserving juice. Puree drained pineapple in food processor.
Measure out 1-1/2 cups puree, adding a little juice if necessary to make 1-1/2 cups. Set puree aside. Discard remaining juice or reserve for another use.
With electric mixer, beat together butter and half of brown sugar until light & fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum, set aside.
Sift together flour, baking powder, and baking soda.
Gradually add to pineapple mixture in thirds, beating well
after each addition to make thick batter. Stir in coconut.
Spoon 1 level cupful of batter into each jar.
Carefully wipe rims clean, then put jars in center of
preheated oven; always place the jars on a large cookie sheet.
Bake 40 minutes.
About 10 minutes before cakes are done,
bring 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 oven ONE at a time, and carefully put lids and rings in place on jar and screw tops tightly shut. Put jars on wire rack.
They will seal as they cool.
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