Pineapple Macadamia Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This rich pound cake has a real taste of Hawaii in it! This tastes great with a scoop of coconut ice cream on it. Ingredients:
2/3 cup dried pineapple |
2/3 cup boiling water |
1 1/2 cups flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup unsalted butter, softened |
1 1/4 cups sugar |
3 large eggs |
1/2 cup milk |
1 tablespoon dark rum |
1 teaspoon vanilla extract |
3/4 cup coarsely chopped macadamia nuts |
Directions:
1. Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
2. If pineapple pieces are large, cut them into 1/2-inch pieces.
3. Heat oven to 325°.
4. Sift together flour, baking powder and salt; set aside.
5. Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
6. Grease and flour an 8 1/2 x 4 1'2 loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
7. Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.
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