| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to EAT-L Digest 13 Mar 97 by Teasel <teasel@JUNO.COM> on Mar 14, 1997
A Message from our Provider:
“If you’re too open minded, your brains will fall out”