| 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
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