A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pineapple-Macadamia Fruitcake
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- #104821
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
5 cups candied pineapple chunks
1 1/2 cup salted macadamia nuts
1 cup flaked coconut
1/4 cup flour
1 1/2 cup granulated sugar
3/4 cup butter or margarine, softened
5 eggs
2 tablespoons milk
1 tablespoon pineapple extract
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
directions
Preheat oven to 300 degrees F. Grease three 8- x 5-inch loaf pans. Line with wax paper and grease the paper.
In a medium bowl, toss 4 cups of the pineapple, the nuts and coconut with 1/4 cup flour until coated. Set aside.
In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition.
Beat in milk, pineapple flavoring and vanilla extract. At low speed, beat in flour until well blended.
With a wooden spoon, stir in fruit-nut mixture. Spoon batter into pans and top with remaining pineapple, pressing lightly into batter.
Bake for 1 1/4 hours or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes.
Remove from pans, peel off wax paper and cool completely on wire racks. Wrap in foil. Refrigerate at least 2 days before serving.
Store in refrigerator up to 1 month or in freezer up to 3 months.
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dlounge1
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 24, 2013
I am not sure what this is supposed to look like but mine turn out looking like 1 1/2 inch slabs of fruit and nuts with a tiny bit of batter. they taste great but almost look like bar cookies. they don't need to be made a long time in advance and everyone loves them. I keep one in the freezer all the time for unexpected company as it thaws quickly. one of the few recipies that I changed nothing except cooking time due to my oven.