Pina colada cake in a jar

 
                         PINA COLADA CAKE IN A JAR
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           pineapple -- (20 oz) crushed
    1      c             margarine -- at room temperature
    3 1/2  c             brown sugar -- packed
    4                    eggs -- whipped
      1/2  c             rum
    3 1/3  c             unbleached flour
    1 1/2  tsps          baking powder
    1      tsp           baking soda
    1      c             coconut -- shredded
 
 Preheat oven at 325.  Before starting batter, wash 8 (1 pint) wide mouth 
 canning jars with lids in hot soapy water and let drain, dry, and cool 
 to room temperature.  Generously prepare jars with cooking spray and 
 flour. Drain pineapple for 10 minutes, reserving juice.  Puree drained 
 pineapple in a blender.  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.  In a mixing bowl, combine applesauce, half  brown 
 sugar until light and fluffy.  Beat in eggs and pineapple puree.  
 Set aside.  In another mixing bowl, combine flour, baking powder, and 
 baking soda.  Gradually, add to pineapple mixture in thirds, beating 
 well with each addition.  Stir in coconut.  Spoon 1 level cupful of 
 batter into each jar.  Carefully wipe rims clean, then place jars on 
 baking sheet (or they'll tip over) in the center of oven.  Bake 40 
 minutes.  Keep lids in hot water until they're 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 on tightly shut.  Place jars on a wire rack; they 
 will seal as they cool.
 
 
 
 
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 NOTES : Recipe By: 365 Ways To Prepare For Christmas