3 1/2 c Sifted all-purpose flour
4 ts (1 tablespoon plus 1
-teaspoon) baking powder
1 ts Salt
1/2 ts Baking soda
1 1/2 c (6 ounces) coarsely chopped
-unsalted macadamia nuts
6 tb (3/4 stick) unsalted butter;
-room temperature
1 1/2 c Light brown sugar; firmly
-packed
2 lg Eggs
2 cn (8 1/4-ounce) (2 cups)
-canned crushed pineapple;
-undrained
1/4 c Granulated sugar
1 ts Ground cinnamon
I really liked this. It was both delicious and different. I try to save the
name of each contributor (especially when the recipes seem original or in
some way unique) and am sharing those I’ve tried recently from names I
don’t see on the list anymore. I wouldn’t post Mary Spero’s because she’s
here and active (thank goodness!) and reposts many of her wonderful recipes
(and all of Mary’s are keepers and I save everything she posts).
~ — Preheat oven to 350 degrees F.
~ — Butter and flour two (8x4x2-inch) loaf pans.
~ — Sift dry ingredients into medium-sized mixing bowl.
~ — Using a fork, lightly stir in macadamia nuts.
~ — In large mixing bowl, cream butter with brown sugar.
~ — Add eggs; continue beating until mixture is smooth.
~ — Stir in flour-nut mixture alternately with crushed pineapple
(including juice), beginning and ending with dry ingredients.
~ — Stir with wooden spoon only until lumps are gone … Be careful not to
overmix.
~ — Pour batter into prepared pans. Set aside.
~ — In small bowl, combine granulated sugar with cinnamon. Sprinkle evenly
over loaves.
~ — Place pans in oven and bake until toothpick inserted in center of loaf
comes out clean (50 – 60 minutes).
~ — Leave loaves in pan for 10 minutes, then invert onto wire rack to
cool.
Yields
1 Servings