Pineapple Macadamia Fruit Cake Food

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PINEAPPLE MACADAMIA NUT CAKE RECIPE



Pineapple Macadamia Nut Cake Recipe image

This pineapple macadamia nut cake is packed full of flavor with a fantastic moist crumb that would surely win the hearts of your guests!

Provided by Recipes.net Team

Categories     Cakes

Time 1h25m

Yield 16

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 cup white sugar
3 ½ oz instant vanilla pudding mix
2 tsp baking powder
½ tsp salt
⅓ cup butter flavored shortening
2 eggs
8 oz with juice crushed pineapple
½ cup spiced rum
1 tsp vanilla extract
½ cup macadamia nuts
¼ cup water
2 tbsp butter
½ cup white sugar
¼ cup rum

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 9x9-inch pan.
  • In a large bowl, mix flour, sugar, pudding mix, baking powder and salt.
  • Make a well in the center and add shortening, eggs, pineapple, ½ cup of rum and vanilla.
  • Beat until smooth.
  • Stir in macadamia nuts.
  • Bake at 350 degrees F for 45 to 55 minutes, or until a toothpick inserted into cake comes out clean.
  • While cake is still very warm, poke holes all over top of cake with toothpick.
  • Slowly spoon glaze onto cake.
  • Cake will be very moist.
  • Let stand for at least 15 minutes to absorb glaze.
  • Best served while still warm.
  • Place water, butter, and ½ cup of sugar in small sauce pan.
  • Boil 3 minutes.
  • Remove from heat and add ¼ cup of rum.

Nutrition Facts : Calories 263.00kcal, Carbohydrate 37.00g, Cholesterol 20.00mg, Fat 10.00g, Fiber 1.00g, Protein 2.00g, SaturatedFat 2.00g, ServingSize 16.00, Sodium 199.00mg, Sugar 26.00g

PINEAPPLE & MACADAMIA NUT CAKE



Pineapple & Macadamia Nut Cake image

This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! -Greta Kirby, Carthage, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 16

1 package white or yellow cake mix, regular size
1-1/4 cups unsweetened pineapple juice
1/2 cup canola oil
3 large eggs, room temperature
FILLING:
3/4 cup sugar
4 teaspoons all-purpose flour
2 large egg yolks
1/4 cup butter, melted
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup chopped macadamia nuts, toasted
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
2 to 4 tablespoons 2% milk
Additional chopped macadamia nuts, optional

Steps:

  • Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

Nutrition Facts : Calories 457 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 296mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.

PINEAPPLE CAKE



Pineapple Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 6

1 small pineapple
Cooking spray
1 15- to 16-ounce box yellow cake mix (plus required ingredients)
2 16-ounce tubs vanilla frosting
Yellow food coloring
1 1/2 12-ounce bags yellow candy melts

Steps:

  • Preheat the oven to 350˚ F. Cut off the top of the pineapple and set aside. Peel the pineapple and finely chop 1/2 cup for the cake.
  • Generously coat one 6-inch round cake pan and two 1-quart ovenproof bowls with cooking spray. Prepare the cake mix as directed; stir in the diced pineapple.
  • Divide the batter among the pan and bowls. Bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Let cool, then unmold.
  • Trim the domed tops of all three cakes with a long serrated knife to make them level.
  • Put one bowl cake, wide-side up, on a small cardboard circle. Top with a layer of frosting, then add the round cake, more frosting and the other bowl cake, wide-side down.
  • Tint the remaining frosting yellow with food coloring. Spread all over the outside of the cake in a thin layer, reserving about 1/2 cup.
  • Cover the cake with the yellow candy melts, arranging them side by side and staggered; leave an opening at the top for the leaves.
  • Dip the back of a small spoon in the reserved yellow frosting and dab on the upper part of each candy melt to make a small point.
  • Trim the base of the pineapple leaves, then carefully place on the cake.

PINEAPPLE MACADAMIA FRUIT CAKE



PINEAPPLE MACADAMIA FRUIT CAKE image

Never a person who was fond of fruit cakes, I do love macadamia nuts and tropical fruits, so I decide to try to make one that our family would enjoy. I use dried pineapple and good dark rum to put more pineapple taste in the cake, and a touch of rum for good measure! This is a white cake, made special with cream of coconut and a...

Provided by Barbara Courson

Categories     Cakes

Time 3h

Number Of Ingredients 12

12 oz dried pineapple
1/4 c myers dark rum
3/4 lb candied cherries
4 c macadamia nuts, broken in two
1/4 c cream of coconut (coco lopez or other)
1/2 lb butter
1 c sugar
5 large eggs
1 3/4 c plain flour
1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp orange extract

Steps:

  • 1. Place dried pineapple in a small container and microwave for a minute or so to heat it, then add rum and toss together. Cover well and set aside for an hour or so that it can absorb the rum and make as candied.
  • 2. Cream butter and sugar until fluffy. Add eggs one at the time and cream into butter mixture to blend well. Cut nuts and fruit into medium pieces, combine and flour with 1/2 cup of the flour, toss. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add Cream of Coconut and flavorings; mix well. Add nuts and fruit and fold in carefully.
  • 3. Pour into a greased and paper-lined plain tube pan. Place in COLD oven and bake at 250 degrees for 3 hours. Cool slightly and remove carefully from pan onto a wire rack to cool completely.
  • 4. Store in closely covered container. It is best sliced cold or with an extremely sharp knife to avoid tearing the cake.

PINEAPPLE-MACADAMIA FRUITCAKE



Pineapple-Macadamia Fruitcake image

Provided by dlounge1

Time 5h

Yield 36

Number Of Ingredients 11

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

Steps:

  • 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.

ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS



Roasted Pineapple with White Chocolate Caramelized Macadamia Nuts image

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 4 servings

Number Of Ingredients 21

6 ounces milk chocolate
2 ounces white chocolate
12 ounces eggs
1 cup plus 4 tablespoons sugar
2 cups cake flour, sifted
4 tablespoons butter, melted
6 ounces finely chopped macadamia nuts
7 ounces pineapple
1 cup sugar
1/2 -ounce star anise
1/2 -ounce cinnamon stick
1 vanilla pod
6 tablespoons butter
12 ounces macadamia nuts
2/3 cup sugar
6 ounces milk
1 gelatin leaf
8 ounces white chocolate
12 ounces whipped cream
4 tablespoons mango puree
4 teaspoons gelatin

Steps:

  • Chocolate Ring:
  • Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
  • Preheat the oven to 360 degrees F.
  • Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
  • Lower the oven to 340 degrees F.
  • To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
  • To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
  • To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
  • To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
  • To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
  • Serve immediately.

PINEAPPLE MACADAMIA POUND CAKE



Pineapple Macadamia Pound Cake image

This rich pound cake has a real taste of Hawaii in it! This tastes great with a scoop of coconut ice cream on it.

Provided by Hey Jude

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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 325°.
  • 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.

Nutrition Facts : Calories 328, Fat 19.6, SaturatedFat 8.9, Cholesterol 84.8, Sodium 88.7, Carbohydrate 34.6, Fiber 1.1, Sugar 21.4, Protein 4.3

PINEAPPLE MACADAMIA NUT LOAF



Pineapple Macadamia Nut Loaf image

We threw my brother a surprise Luau for his 40th birthday. In the spirit of the luau, I searched the internet high and low for authentic Hawaiian luau foods to serve. This is a light dessert bread. Everyone loved it !!

Provided by Pvt Amys Mom

Categories     Breads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup macadamia nuts (chopped)
4 eggs
1/2 cup vegetable oil
3/4 cup pineapple juice
1/2 cup crushed pineapple
1 tablespoon baking powder
3 cups all-purpose flour
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, combine sugar, eggs, oil, pineapple juice and pineapple.
  • Mix well.
  • Sift together baking powder and flour.
  • Stir flour mixture into pineapple mixture.
  • Fold in Macadamia nuts.
  • Pour batter into greased pan.
  • Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
  • Makes one 9x5 loaf.

Nutrition Facts : Calories 537.4, Fat 26.1, SaturatedFat 4.1, Cholesterol 105.8, Sodium 173.3, Carbohydrate 68.6, Fiber 2.5, Sugar 30.5, Protein 9.1

PINEAPPLE UPSIDE-DOWN CAKENULLWITH MACADAMIA NUTS



Pineapple Upside-Down Cakenullwith Macadamia Nuts image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Dried Fruit     Cherry     Pineapple     Macadamia Nut     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
2/3 cup (packed) brown sugar
1/2 cup chopped macadamia nuts
1/4 cup dried tart cherries*
2 tablespoons minced peeled fresh ginger
1/2 medium pineapple, peeled, quartered lengthwise, cored, cut crosswise into 1/4-inch-thick pieces
1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
2 tablespoons finely grated orange peel
3 large eggs, separated
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2/3 cup buttermilk
Whipped cream

Steps:

  • Preheat oven to 350°F. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.
  • Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.
  • Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.
  • Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.

PINEAPPLE,MACADAMIA AND COCONUT CAKE



Pineapple,macadamia and Coconut Cake image

Make and share this Pineapple,macadamia and Coconut Cake recipe from Food.com.

Provided by katew

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 6

3/4 cup raw sugar
2 eggs
1 cup macadamia nuts, crushed
250 g pineapple, tinned, crushed, drained
1 cup self raising flour
1/2 cup coconut

Steps:

  • Beat sugar and eggs until thick and creamy.
  • Mix nuts and pineapple together.
  • Add to egg and sugar mixture.
  • Add flour and beat well.
  • Grease and flour a ring tin.
  • Spoon in mixture, sprinkle with coconut.
  • Bake 180 C for 40 - 45 minutes till golden.
  • Frost if desired.

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