1 cn Pineapple; (20 oz) crushed
1 c Margarine; at room
-temperature
3 1/2 c Brown sugar; packed
4 Egg whites; 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
egg whites 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 w! hich 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