Pineapple-Macadamia Cake

Serves: 3
Total Calories: 1,297


5 cups candied pineapple chunks
1 1/2 cups macadamia nuts whole salted
1 cup coconut flaked
1/4 cup flour
1 1/2 cups sugar
3/4 cup butter or margarine, softened
5 eggs
2 tablespoons milk
1 tablespoon pineapple flavoring
1 teaspoon vanilla extract
1 3/4 cups flour


At least 48 hours or up to 3 months before serving:

Preheat oven to 300°. Grease three 7 1/2 x 3 1/2 x 2 1/4 -inch loaf pans. Line with waxed paper and grease the paper. In a medium bowl, toss 4 cups of the pineapple, nuts and coconut with flour until coated set aside.

In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, pineapple flavor and vanilla. At low speed, beat in flour until well blended. With a wooden spoon, stir in fruit-nut mixture. Spoon batter into pans and top with remaining pineapple, pressing lightly into batter. Bake for 1 1/4 to 1 1/2 hours or until golden brown and a wooden pick inserted in center comes out clean. Cool pans on wire racks for 15 minutes. Remove from pans, peel off waxed paper and cool completely on wire racks. Wrap in foil. Refrigerate at least 2 days before serving. Store in the refrigerator up to 1 month or in the freezer up to 3 months.

Nutritional Facts:

Serves: 3
Total Calories: 1,297
Calories from Fat: 566

This Pineapple-Macadamia Cake recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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