Prepare the Candied Pineapple the day before you make the loaves.
3 (20 ounce) cans pineapple chunks in heavy syrup, undrained
3 cups granulated sugar
1 1/2 cups light corn syrup
2 tablespoons butter or margarine
Candied Pineapple Macadamia Loaves
5 cups Candied Pineapple
1 1/2 cups salted macadamia nuts, chopped
1 cup flaked coconut
2 cups flour (fork stir to aerate before measuring)
3/4 cup butter or margarine, at room temperature
1 1/2 cups granulated sugar
5 large eggs
2 tablespoons milk mixed with 1 teaspoon vanilla extract
In a 5-quart saucepan, heat the pineapple, sugar and corn syrup, stirring until
sugar dissolves. Boil gently, stirring occasionally in the beginning and then often
as syrup thickens for 50 minutes. Add butter and continue cooking until pineapple
is slightly caramelized and syrup is very thick, about 10 minutes. With slotted
spoon, drain well and place in a single layer on a rack over a shallow baking pan
(cake rack over a brownie pan). Bake at 225 degrees F for 45 minutes.
Cool for several hours (or overnight) on rack. There will be about five loosely
packed cups of candied pineapple. There will be 2 to 3 cups of syrup. Refrigerate
and use on pancakes or ice cream. Makes 3 loaves.
Line three (7 x 3-inch) loaf pans with wax paper. Reserve 1 cup of pineapple.
Coat remaining pineapple, macadamia nuts and coconut with 1/4 cup of flour.
Use electric mixer at low speed in a large bowl to cream butter and sugar.
Add eggs one at a time, beating each 25 seconds.
Add remaining flour alternately with milk mixture. With spoon, stir in
pineapple-nut mixture. Divide evenly among pans and press reserved pineapple
Bake at 300 degrees F for 1 1/4 to 1 1/2
hours. Test for doneness with a wooden pick.