Pineapple Macadamia Pound Cake
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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.
- Ready In:
- 1hr 50mins
- 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
- Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
- If pineapple pieces are large, cut them into 1/2-inch pieces.
- Heat oven to 325°.
- Sift together flour, baking powder and salt; set aside.
- 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.
- 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.
- 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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This cake is wonderful!! I doubled the recipe and made it in loaf pans with a piece of parchment paper in the bottom, to make sure they didn't stick. They baked in 50 minutes. I used another reviewer's tip and coated the pineapple with a little flour. I couldn't resist a taste of the batter (I know, I know--raw egg), but it was great! I don't like rum, so I omitted it. I also used half Splenda brown sugar blend. My family loved the end product!! Also, instead of discarding the water the pineapple soaked in, I cooked this down into a syrup and spooned this over the hot loaves. We devoured one loaf, and it's going to be hard to save the others for Christmas gifts!!! My 86 yr. old Dad said to be sure to make this more often!!2Replies 1
Excellent recipe! Doubled it and used a tube pan and it made a beautiful presentation. Next time I would add more nuts and cut the pineapple into smaller pieces. I would also coat the pineapple with flour because most of it sank to the bottom. This tasted even better several days later. It kept very well.2Reply