Candied Pineapple Macadamia Loaves
Pineapple Macadamia Nut Pound Cake
Pineapple Macadamia Nut Cake
Macadamia Pineapple Dream Cake
Pineapple-Macadamia Upside-Down Cake




Candied Pineapple Macadamia Loaves

Prepare the Candied Pineapple the day before you make the loaves.

Candied Pineapple
3 (20 ounce) cans pineapple chunks in
heavy syrup, undrained
3 cups granulated sugar
1 1/2 cups light corn syrup
2 tablespoons butter or margarine

In a 5-quart saucepan, heat the pineapple, sugar and corn syrup,
stirring until sugar dissolves. Boil gently, stirring occasionally in
the beginning and then often as syrup thickens for 50 minutes. Add
butter and continue cooking until pineapple is slightly caramelized
and syrup is very thick, about 10 minutes. With slotted spoon, drain
well and place in a single layer on a rack over a shallow baking pan
(cake rack over a brownie pan). Bake at 225 degrees F for 45 minutes.
Cool for several hours (or overnight) on rack. There will be about
five loosely packed cups of candied pineapple. There will be 2 to 3
cups of syrup. Refrigerate and use on pancakes or ice cream. Makes 3
loaves.


Candied Pineapple Macadamia Loaves

5 cups Candied Pineapple
1 1/2 cups salted macadamia nuts, chopped
1 cup flaked coconut
2 cups flour (fork stir to aerate before measuring)
3/4 cup butter or margarine, at room temperature
1 1/2 cups granulated sugar
5 large eggs
2 tablespoons milk mixed with 1 teaspoon vanilla extract

Line three (7 x 3-inch) loaf pans with wax paper. Reserve 1 cup of
pineapple. Coat remaining pineapple, macadamia nuts and coconut with
1/4 cup of flour.
Use electric mixer at low speed in a large bowl to cream butter and
sugar. Add eggs one at a time, beating each 25 seconds. Add remaining
flour alternately with milk mixture. With spoon, stir in pineapple-nut
mixture. Divide evenly among pans and press reserved pineapple into
tops. Bake at 300 degrees F for 1 1/4 to 1 1/2 hours. Test for
doneness with a wooden pick.
Cool in pans on rack for 15 minutes. Turn out and cool. Store in
refrigerator or wrap well and freeze.

Source: http://www.recipegoldmine.com/cakebu...kebundt146.htm



Pineapple Macadamia Nut Pound Cake

1/2 cup shortening
1 cup butter
2 3/4 cups sugar
6 eggs
3 cups flour
1 Tbsp baking powder
1/4 cup milk
1 tsp vanilla
3/4 cup crushed pineapple with liquid
3/4 cup coarsely chopped macadamia nuts

Grease and flour a large tube pan (angel food pan). Cream together
shortening, butter, and sugar. Beat eggs in one at a time. Add
flour, baking powder, and milk; blend well. Add vanilla and pineapple.
Beat 3 minutes with mixer on medium speed, stir in nuts until
blended. Pour into prepared pan and put in cold oven; set oven to
350 deg. F and bake for 1 hour and 15 minutess. Let cake cool in
pan 10 minutes, then invert and glaze.


Glaze

1/4 cup butter, melted
1 1/2 cups confectioner's sugar
1 cup crushed pineapple, drained

Mix all ingredients together until well blended. Spoon and brush
on warm cake.
Decorate with some finely chopped macadamia nuts and Maraschino
cherries.

Source: http://www.recipecottage.com/cakes/pine-mac-pound.html






Pineapple Macadamia Nut Cake

Submitted by: Arayna Fisher

"This is one of my own creations. It's a great cake for those holiday
get togethers, but leftovers are not likely."
Yields 1 - 9x9 in.

1 1/2 cups all-purpose flour
1 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter flavored shortening
2 eggs
1 (8 ounce) can crushed pineapple with juice
1/2 cup spiced rum
1 teaspoon vanilla extract
1/2 cup macadamia nuts
1/4 cup water
2 tablespoons butter
1/2 cup white sugar
1/4 cup rum

Preheat oven to 350 degrees F (175 degrees C) Grease and flour a
9x9 inch pan.
In a large bowl, mix flour, sugar, pudding mix, baking powder and
salt. Make a well in the center and add shortening, eggs, pineapple,
1/2 cup rum and vanilla. Beat until smooth. Stir in macadamia nuts.
Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or
until a toothpick inserted into cake comes out clean. While cake is
still very warm, poke holes all over top of cake with toothpick.
Slowly spoon glaze onto cake. Cake will be very moist. Let stand for
at least 15 minutes to absorb glaze. Best served while still warm.
To make the glaze: Place water, butter, and 1/2 cup sugar in small
sauce pan. Boil 3 minutes. Remove from heat and add 1/4 cup rum.

Makes 16 servings

Source: http://www.cakerecipe.com/AZ/Pineapp...miaNutCake.asp







Macadamia Pineapple Dream Cake

Submitted by: Carole Zee

"My family found this cake very enjoyable. Garnish with whipped cream
and remaining macadamia nuts."
Yields 1 8 inch layer cake.

Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 30 Minutes

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1/4 cup milk
3/4 cup chopped macadamia nuts
1 (8 ounce) can crushed pineapple in heavy syrup
1 tablespoon cornstarch


Preheat oven to 350 degrees F (175 degrees C). Grease and line with
waxed paper two 8 inch cake pans.
Drain and reserve syrup from pineapple. Add enough water to syrup
to make 1/2 cup liquid. Place liquid in small saucepan, and mix in
cornstarch. Cook and stir over medium heat until thickened, about 2
minutes; stir in reserved pineapple. Spoon filling into a small bowl.
Cover with plastic wrap, and refrigerate until chilled.
Whisk together flour, baking powder, and salt in a small bowl.
In large bowl, cream the butter or margarine. Add 1/2 cup sugar,
and beat until fluffy. Beat in egg yolks and vanilla. Add flour
mixture alternately with milk in two parts, mixing after each
addition. Spread batter into prepared pans. Sprinkle with all but 2
tablespoons macadamia nuts.
In another bowl, beat egg whites until soft peaks form. Gradually
add remaining 1/2 cup sugar, and beat until stiff peaks form. Spread
egg whites evenly over batter.
Bake for 35 minutes, or until tester inserted in the center of the
layers comes out clean. Remove from oven; cool in pans on wire racks.
Loosen edges with spatula and turn out of pans. Peel off waxed paper.
Place one layer, cake side down, on plate. Spread with pineapple
filling. Place second layer, meringue side down over filling.

Makes 10 servings

Source: http://www.cakerecipe.com/az/MacadmPinpplDrmCke.asp







Pineapple-Macadamia Upside-Down Cake

TOPPING:

1/4 cup butter, melted
1/3 cup firmly packed brown sugar
1/2 cup toasted, chopped macadamia nuts (or pecans)
7 fresh pineapple rings, cut 1/4 inch thick (or canned rings, drained
and patted dry)

CAKE:

1 1/4 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, at room temperature
1 egg
1 teaspoon vanilla extract

Preheat oven to 3500 F. For topping, pour butter into a 9-inch round
cake pan. Sprinkle with brown sugar and nuts. Place one pineapple ring
in the center of the pan over nuts. Cut remaining rings in half and
arrange in a circular pattern. Set aside.

For cake, in a large mixing bowl, combine dry ingredients and mix
well. Add milk, butter, egg and vanilla. Blend at low speed until dry
ingredients are moistened. Beat 2 minutes at medium speed, scraping
sides of bowl occasionally. Pour batter evenly over pineapple mixture.
Bake 40 to 45 minutes or until wooden pick inserted in the center
comes out clean. Cool in pan 2 minutes. To remove, run knife around
edges of pan. Invert onto serving plate; remove pan. Serve warm or at
room temperature. Garnish with whipped cream if desired.

Serves 8 - 10.

Source: http://www.thatsmyhome.com/momsdiner...ts/pinmaca.htm


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