Candied Pineapple Macadamia Loaves
Yield: 3 loaves
Ingredients
Candied Pineapple*
- 3 (20 ounce) cans pineapple chunks in heavy syrup, undrained
- 3 cups granulated sugar
- 1 1/2 cups light corn syrup
- 2 tablespoons butter
Candied Pineapple Macadamia Loaves
- 5 cups Candied Pineapple, divided
- 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 (room temperature)
- 1 1/2 cups granulated sugar
- 5 large eggs
- 2 tablespoons milk mixed with 1 teaspoon vanilla extract
Instructions
Candied Pineapple
- 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.
Candied Pineapple Macadamia 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 into tops.
- Bake at 300 degrees F for 1 1/4 to 1 1/2 hours. Test for doneness with a wooden pick.
- Cool in pans on rack for 15 minutes.
- Turn out and cool.
- Store in refrigerator or wrap well and freeze.
Notes
* Prepare the Candied Pineapple the day before you make the loaves.
