Pineapple macadamia fruitcake
Pineapple macadamia fruitcake recipe in the cake category
Recipe ingredients:
- 5 cups candied pineapple chunks
- 1 1/2 cups salted Macadamia nuts
- 1 cup flaked coconut
- 1/4 cup flour
- 1 1/2 cups granulated sugar
- 3/4 cup butter or margarine, softened
- 5 eggs
- 2 tablespoons milk
- 1 tablespoon pineapple extract
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
Recipe method:
- Preheat oven to 300 degrees F.
- Grease three 8 x 5 inch loaf pans.
- Line with wax paper and grease the paper.
- In a medium bowl, toss 4 cups of the pineapple, the nuts and coconut with 1/4 cup flour until coated. Set aside.
- In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in milk, pineapple flavoring and vanilla extract.
- At low speed, beat in flour until well blended.
- With a wooden spoon, stir in fruit nut mixture.
- Spoon batter into pans and top with remaining pineapple, pressing lightly into batter.
- Bake for 1 1/4 hours, or until golden brown and a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks for 15 minutes.
- Remove from pans, peel off wax paper and cool completely on wire racks.
- Wrap in foil. Refrigerate at least 2 days before serving.
- Store in refrigerator up to 1 month or in freezer up to 3 months.
Tags: pineapple, macadamia, fruitcake, recipe, cake, recipes, cooking