"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pina Colada Jar Cakes Recipe

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This recipe for Pina Colada Jar Cakes, by , is from Best Dishes From our Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Warren
Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
20 oz. Unsweeted crushed pineapple
4 oz. plus 3 T. unsalted butter, softened
4 eggs
1/2 c. dark rum
3 1/3 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 c. sweetened flaked coconut
3 1/3 c. brown sugar

Directions:
Directions:
Preheat oven to 325 before starting batter. Wash 8- 1 pint wide mouth canning jars with lids in hot soapy water and rinse. Let the jars darin dry and cool to room temperature. GENEROUSLY grease insides of jars. Drain crushed pineapple for about 10 minutes in colander, reserving juice, puree drained pineapple in a food processor. Measure out 1 1/2 cups of the 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 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 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 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 frm 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. These jar cakes will keep up to a year if sealed.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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