Ingredients for Pineapple Macadamia Pound Cake
- Dried Pineapple
- Boiling Water
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Unsalted Butter
- 1 ½ cups granulated sugar
- 4 large eggs
- Milk
- Dark Rum
- 1 teaspoon vanilla extract
- 1 cup chopped macadamia nuts
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How to Make Pineapple Macadamia Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a medium bowl, combine the crushed pineapple, macadamia nuts, and pineapple juice.
- Gently fold the pineapple mixture into the batter.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and serve with a scoop of coconut ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
85g
Fat
44g
Carbs
11g
