Pina Colada Bread In
A Jar Print this Recipe
20 ounces canned pineapple -- crushed
1 c butter -- 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 tsps baking powder
1 tsp baking soda
1 c coconut -- shredded
Preheat oven at 325 F
degrees. 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 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.
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