Yield: 1 Servings
|3½ cup||Sifted all-purpose flour|
|4 teaspoons||(1 tablespoon plus 1 teaspoon) baking powder|
|½ teaspoon||Baking soda|
|1½ cup||Coarsely chopped unsalted macadamia nuts|
|6 tablespoons||(3/4 stick) butter, softened|
|1½ cup||Light brown sugar, firmly packed|
|2 cups||Canned crushed pineapple (undrained)|
|¼ cup||Granulated sugar|
|1 teaspoon||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.
Posted to EAT-L Digest 13 Mar 97 by Teasel <teasel@...> on Mar 14, 1997