Thursday, 14 April 2016
Pineapple and Pecan Nuts
Country Kitchen Cookbook: A feast of creative homestyle recipes with nutritious high-fibre oats, Quaker Oats, Family Circle Companion Series, Sydney date?
250g butter or margarine; 1 cup CSR brown sugar, firmly packed; 3 large eggs, beaten; 1 tspn vanilla essence; 1 cup desiccated coconut; 1 cup QUAKER quick oats or instant porridge; 2 X 400g cans crushed pineapple, undrained; 3 ½ cups self-raising flour; ¼ tspn salt (optional); 1 cup chopped pecan nuts
1. Beat butter and sugar to a cream; gradually add the eggs and vanilla, beating well.
2. Stir the coconut, oats and undrained pineapple through (the mixture will 'curdle' or separate). Sift flour and salt over the top and add half the pecan nuts.
3. Beat mixture lightly but thoroughly and spoon into 2 lined and well-greased loaf cake pans. Scatter remaining pecans over the top. Bake, side by side, in a moderate oven, reversing the pans once or twice for 55 to 60 minutes.
4. Allow to stand for 7 to 10 minutes in the pans before turning onto a rack to cool.
Note: If the particular brand of crushed pineapple contains excessive liquid, drain lightly before use or add a little extra flour.