Ooh, I think I have perfected the non-cup measurements, for this best of all cakes. I misread my scribbled post it note, stuck on the page of The Treasury of Great Recipes, from when I made it last time. I used a lot more flour than in theory I should have. The texture of the cake was PERFECT. So I hereby give the recipe with Mary & Vincent’s cup measurements, and my new recommended gram measurements.
I made this for my desk-mate’s birthday on Tuesday and she went fair berserk when she found out, she’s a big fan of this cake.
The recipe in the Treasury is for two cakes, I have halved it, but feel free to double it back up. If you make two of these and give one away to someone, they will love you for life.
Mary and Vincent Price’s Pineapple Nut Loaf – recipe from The Treasury of Great Recipes (1965)
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
3 tablespoons soft butter
¾ cups / 150g light brown sugar, firmly packed
1 egg, lightly beaten
1 cup 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 have found that a 432g can pineapple chunks, drained from their juice and whizzed up in the food processor so it’s pulpy, works PERFECTLY – drained amount of chunks is 260g. It’s not easy to get crushed pineapple here in the UK so if you are based here, I recommend trying it with the chunks all mushed up.
Thanks Mary and Vincent! This is my all-time favourite cake recipe.
