Ingredients:
2/3 cup dried pineapple
2/3 cup boiling water
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1/2 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup coarsely chopped macadamia nuts
Directions:
Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
If pineapple pieces are large, cut them into 1/2-inch pieces.
Heat oven to 325F.
Sift together flour, baking powder and salt; set aside.
Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
Grease and flour an 8 1/2″ x 4 1’2″ loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.
Servings: 12
Time preparation: 20 min.
Time total: 110 min.