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Pina Colada Jar Cakes




Source of Recipe


Internet


List of Ingredients




1 (20 oz.) can unsweetened crushed pineapple
1 stick plus 3 T. unsalted butter, softened
3-1/2 cups packed light brown sugar (may want to try less sugar)
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


Recipe



Preheat oven to 325°. Wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let drain, dry, and cool. Generously grease insides of jars.
Drain crushed pineapple for 10 minutes in colander, reserving juice. Puree drained pineaplle. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups.
With electric mixer, beat together butter & half of brown sugar. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum, set aside. (Batter may curdled at this point for me, it is okay.)
Sift together flour, baking powder, & soda. Gradually add to pineapple mixture in thirds, beating well after each addition. 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 cakes are done, bring a med. saucepan of water to boil. Put in jar lids, cover & remove from heat. Keep lids in hot water until they're used.
When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool