INGREDIENTS

1. 2/3cupdried pineapple
2. 2/3cupboiling water
3. 1 1/2cupsflour
4. 1/2teaspoonbaking powder
5. 1/4teaspoonsalt
6. 3/4cupunsalted butter, softened
7. 1 1/4cupssugar
8. 3largeeggs
9. 1/2cupmilk
10. 1tablespoondark rum
11. 1teaspoonvanilla extract
12. 3/4cup coarsely choppedmacadamia nuts

DIRECTIONS

1. Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
2. If pineapple pieces are large, cut them into 1/2-inch pieces.
3. Heat oven to 325°.
4. Sift together flour, baking powder and salt; set aside.
5. 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.
6. 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.
7. 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.