Posted by: kauaikolea2 | December 15, 2011

Christmas Baking, Kauai Style


We are on Christmas countdown!  Now that all the presents are purchased, wrapped, and safely hidden — correct? — it is time to think Christmas dinner.  On Kaua’i, or other Hawaiian islands, it is not unusual for families to roast a pig in their backyard lu’au, forgoing the British/mainland tradition of goose or turkey.  And instead of “plum pudding”, dessert often is based on pineapple, coconut, Macadamia nuts, or tropical fruits.

A great dessert that incorporates Christmas abundance and the gifts of Hawaii is Pineapple Loaf Cake with Pineapple Sauce.  You can mix it and pop into a conventional oven just as that kalua pig is coming out of the lu’au, and then serve warm with warm pineapple sauce.

Actually, this cake is a great Christmas morning breakfast, too.

To plan in advance, purchase 2 (20)-oz cans of crushed pineapple and drain them very very well.  Save the juice!

Pineapple Loaf Cake with Pineapple Sauce

2 c flour

1 T baking powder

4 eggs

1 c sugar

1/2 c vegetable oil (like canola oil)

3/4 c pineapple juice (drained from crushed pineapple)

1/2 c crushed pineapple, well drained

3/4 c chopped Macadamia nuts

Heat oven to 350 and lightly oil a 9×5 inch loaf pan.  Put wax paper on bottom and sides, too, to help in unmolding the cake. Make sure that no paper hangs over, however, so trim the edges! Combine flour and baking powder in small bowl and whisk to blend.  In another larger bowl, blend eggs, sugar, oil, and pineapple juice.  Add dry ingredients and mix only until blended.  Do not overmix or beat. Fold in pineapple and nuts. Tip the batter into the prepared loaf pan.  Place the loaf pan on a cookie sheet (sometimes pineapple juice spills over and who wants to spend Christmas night scrubbing an oven?) and bake for 50 to 60 minutes or until the cake is brown and puffy.  A toothpick inserted into the center should come out clean.

While cake is cooling in the pan on a wire rack for 30 minutes, make the pineapple sauce:

1/4 c sugar

1 1/4 c pineapple juice

1 T cornstarch

1 T butter

1/4 t ground nutmeg

1 1/2 c crushed pineapple

Combine sugar and juice in a medium-sized saucepan and cook over medium-high heat until it begins to boil.  Add the cornstarch, reduce the heat slightly to medium, and whisk until smooth. Cook for 5 minutes or until thickened. Stir in the butter and the nutmeg and cook for 1 more minute. Add the pineapple and heat throughly.

Ask an elf, or a helper, to unmold the cake and cut into 8 to 10 slices.  Top each slice with the warm pineapple sauce.

ONO!

Wishing you all Mele Kalikimaka!

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