Candied Pineapple Macadamia Loaves

Candied Pineapple Macadamia Loaves

Candied Pineapple Macadamia Loaves Recipe:

Prepare the Candied Pineapple the day before you make the loaves.

Ingredients:

Candied Pineapple

1 1/2 cups light corn syrup
2 tablespoons butter or margarine
3 (20 ounce) cans pineapple chunks in
3 cups granulated sugar
heavy syrup, undrained

Instructions:

In a saucepan, heat and stir the pineapple, sugar and corn syrup until the sugar dissolves. Then, for 50 minutes, boil gently while usually stirring and more as the syrup thickens. Add the butter and continue cooking for about 10 minutes until the pineapple is slightly caramelized and the syrup thickens.

Pour in a pan and bake at 225 F for 45 minutes. Allow to cool for several hours on a cooling rack. About five loosely packed cups of candied pineapple will be obtained.

There will be 2 to 3 cups of syrup. It could be used on pancakes or ice cream. 3 loaves can be made.

Candied Pineapple Macadamia Loaves:

Ingredients:

5 cups Candied Pineapple
1 cup flaked coconut
2 cups flour (fork stir to aerate before measuring)
5 large eggs
2 tablespoons milk mixed with 1 teaspoon vanilla extract

1 1/2 cups salted macadamia nuts, chopped
1 1/2 cups granulated sugar
3/4 cup butter or margarine, at room temperature

Instructions:

Three (7 x 3-inch) loaf pans should be lined with wax paper. Pour 1 cup of pineapple and set aside. Coat the remaining pineapple, the macadamia nuts and the coconut with 1/4 cup of flour.

In a mixing bowl, put the butter and sugar and beat. Add the eggs one by one, beating after each addition for 25 seconds. Then, add the remaining flour alternately with the milk mixture.

Pour in the pineapple-nut mixture and stir. Divide equally into the three pans and press the cup of pineapple on the top. Bake at 300 F for 1hour 15 minutes to 1 hour 30 minutes or until well done.

Allow to cool for 15 minutes and remove the pans. Then place in the refrigerator or freeze(wrapped).

Candied Pineapple Macadamia Loaves Recipe