3 1/2 c Sifted all-purpose flour
4 ts (1 tablespoon plus 1
-teaspoon) baking powder
1 ts Salt
1/2 ts Baking soda
1 1/2 c Coarsely chopped unsalted
-macadamia nuts
6 tb (3/4 stick) butter, softened
1 1/2 c Light brown sugar, firmly
-packed
2 Eggs
2 c Canned crushed pineapple
-(undrained)
1/4 c Granulated sugar
1 ts Ground cinnamon
I’ve been making this recipe since I was a teenager. It originally appeared
in that big, beautiful cookbook by Mary and Vincent Price.
I consider it somewhat closer to a coffee cake than to a standard fruit
bread. In any event, folks here have loved it. It can be mailed, and is
nice for Easter gifts. (You could make smaller loaves using mini loaf pans;
just make sure to bake it for less time.)
1. Preheat oven to 350 degrees F.
2. Butter two (1-pound) loaf pans.
3. Sift dry ingredients into large bowl.
4. Stir in macadamia nuts.
5. In mixing bowl, cream butter with brown sugar.
6. Add eggs; continue beating until mixture is smooth.
7. Stir in one-half of the flour-nut mixture.
8. Stir in crushed pineapple (including juice).
9. Add remaining flour-nut mixture, continuing to stir until it is
well-blended.
10. Pour batter into prepared pans.
11. Combine granulated sugar with cinnamon. Sprinkle evenly over loaves.
12. Place pans in oven and bake until done (50 – 60 minutes).
13. Leave loaves in pan for 5 minutes, then invert onto wire rack to cool.
Yields
1 Servings
