1 cn 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 ts Baking powder
1 ts 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.
Once jars are cool, decorate with round pieces of cloth and then glue on
flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the
lid should be sealed by now) and place a few cotton balls on top of the lid
(makes it poofy on top), then a piece of cloth (about 3″ larger than the
lid) on top and screw the ring back on. Decorate as desired (example
pinking shears).
Yields
8 Servings