Bread in Jar: Pina Colada
Bread in Jars: Pina Colada
Recipe By: 365 Ways To Prepare For Christmas
Serving Size: 8 Preparation Time: 0:20
Categories: Holiday/Gift Ideas
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.
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).
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