Pineapple Macadamia Pound Cake - cooking recipe

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
Preparation
    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\u00b0.
    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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