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Pineapple-Macadamia Cake |
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Serves: 3 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pineapple-Macadamia Cake recipe on the web!!_ cups candied pineapple chunks _ 1/2 cups macadamia nuts whole salted _ cup coconut flaked ___ cup flour _ 1/2 cups sugar ___ cup butter or margarine, softened _ eggs _ tablespoons milk _ tablespoon pineapple flavoring 1 teaspoon vanilla extract _ 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. Coconut Angel Cake Pineapple-Macadamia Cake Port Wine Cheesecake Prune Spice Cake |
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