The name of this cake doesn’t do it justice.  If I had the power to go back in time, I might suggest to Mary and Vincent that it should be known as “The Price’s Divine Pineapple and Macadamia Nut Cake”.  It’s my favourite film star cake.  I love it.


It was the first cake baked in my new non-fan oven.  Turned out perfectly!  I had it on the bottom shelf for 50 minutes on the setting that looks like this (this is mostly a reminder to self).


This recipe is from the book of awesomeness that is A Treasury of Great Recipes by Mary and Vincent Price.  Things are hotting up for the release of the 50th Anniversary edition of the Treasury and you can read all about events that are planned by clicking here.  I am SO EXCITED.  I’m involved in a couple of the foodie events at Harrods and The Ivy, and a film screening with food at the mad looking Old Operating Theatre…


I’ll put info about how to get tickets for all of the Vincent Price festival events as soon as I have them, probably around September time…

Until then, enjoy CAKE!

Vincent Price’s Pineapple Nut Loaf

1 ¾ cups / 275g sifted flour*

2 teaspoons baking powder

¼ teaspoon baking soda / bicarbonate of soda

½ teaspoon salt

¾ cup / 100g macadamia nuts, coarsely chopped [I used roasted hazelnuts]

3 tablespoons soft butter

¾ cups / 150g light brown sugar, firmly packed

1 egg, lightly beaten

1 cup** / 225g canned crushed pineapple, including juice

2 tablespoons sugar

½ teaspoon cinnamon

Preheat oven to moderate – 350 degrees F / 175 degrees C / Gas 4

Butter a one-pound loaf pan [I used one of those paper cases that you pop inside the tin].

Sift together flour, baking powder, baking soda and salt. Stir in the nuts.

In mixing bowl cream the butter and sugar then beat in egg and continue to beat until mixture is smooth.

Stir in half the flour-nut mixture.

Stir in pineapple, including juice.

Stir in the remaining flour-nut mixture and stir into well blended. Drop into the prepared pan.

Combine the sugar and cinnamon and sprinkle over batter. Bake for 50 to 60 minutes or until bread tests done. Let cool for 5 minutes, then turn out on the cake rack to cool.

* The cup measurement is for flour that is already sifted so I recommend those using the grams measurement to sift the flour twice.

** I did weigh this and wrote it down on a scrap of paper, I’m not home for a couple of days so will double check when I get back. This was listed on the interwebs as a conversion but I’ll change it to the weighed measurement when I have it.

Thanks Mary and Vincent!



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