1 1/2 c. macadamia nuts
1 tbsp. sugar
3/4 c. sugar
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
1 tsp. salt
1 (8 1/4 oz.) can crushed pineapple
1 tbsp. butter for pan coat
1/2 c. butter
1 egg
1/2 tsp. grated lemon peel
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. milk

Chop macadamia nuts. Butter a 9"x5"x3" pan, using 1 tablespoon butter. Sprinkle with 1/4 cup of macadamia nuts, then with 1 tablespoon sugar. Cream 1/2 cup butter, 3/4 cup sugar, egg, vanilla and lemon peel together until fluffy. Sift flour with baking powder, salt and soda. Blend into creamed mixture by hand, alternately with undrained pineapple and milk, mixing only until all of flour is moistened. Stir in remaining macadamia nuts. Turn into prepared pan.

Bake on lowest shelf of preheated 350 degree oven 1 hour to 1 hour and 10 minutes or until loaf tests done. Let stand in pan 10 minutes, then turn out onto wire rack to cool. Makes 1 large loaf.