Macadamia Nut Fruitcake
Macadamia Nut Fruitcake is an moderately easy dinner. Made with 1 (16 oz.) jar maraschino cherries, drained, 1 lb. candied pineapple, chopped, 1/2 lb. whole macadamia nuts, 1 c. flaked coconut and 1/2 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Combine first 5 ingredients; toss gently.
Set aside.
Combine eggs, sugar and vanilla; beat at medium speed of an electric mixer until well blended.
Combine 3/4 cup flour, soda, salt and lemon rind; gradually add to egg mixture, beating until smooth.
Stir Macadamia nut mixture into batter.
Spoon batter into a greased and wax paper lined 9 x 5 x 3-inch loaf pan.
Bake at 350Β° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from pan and let cool completely on a wire rack.
π· Perfect Pairings
Complete your meal with these
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