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Pineapple Macadamia Nut Cake (D, TNT)
Source: from the Jan. 3, 2002, South Florida Sun-Sentinel "You Asked For It" Column
Yield: 1 bundt-pan cake

2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups candied pineapple pieces
1-1/4 cups macadamia nuts
1 cup unsalted butter, at room temperature
1-1/2 cups sugar
4 large eggs
1/3 cup evaporated milk (not condensed)
3 tablespoons dark rum
1 teaspoon pure vanilla extract
2 tablespoons confectioners' sugar

Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan.

In a food processor fitted with the metal blade, process flour, baking powder and salt together for 3 seconds. Add pineapple chunks and pulse 2 times. Then add nuts and pulse just until pineapple is in rough 1/4" chunks and nuts are very coarsely chopped. Reserve.

In a large bowl, beat butter and sugar by hand or with an electric mixer on medium speed until soft and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, rum and vanilla. Stir in dry ingredients with pineapple and nuts in 3 additions. When well-mixed, spoon into prepared pan, smoothing top. Tap pan a couple of times on counter to settle batter.

Bake in lower third of preheated oven 45 to 50 minutes, or until a skewer inserted in center comes out clean. Cool 10 minutes in pan, then invert onto a wire rack to cool completely. Before serving, sift confectioners' sugar over top.

Posted by Susan Greene

Nutritional Info Per Serving: 251 calories, 51% calories from fat, 3g protein, 29g carbohydrates, 1g total fiber, 14g total fat, 57mg cholesterol, 81mg sodium