3 1/2 c. sifted flour
4 tsp. double acting baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. coarsely chopped macadamia nuts
6 tbsp. soft butter
1 1/2 c. light brown sugar, firmly packed
2 eggs
2 c. canned crushed pineapple, including juice
4 tbsp. sugar
1 tsp. cinnamon

Preheat oven to moderate (350 degrees). Butter two 1 pound loaf pans. Sift flour and measure 3 1/2 cups. Sift together the measured flour, baking powder, baking soda and salt. Stir in macadamia nuts.

In a mixing bowl cream soft butter and light brown sugar. Beat in eggs and continue to beat until mixture is smooth.

Stir in half the flour mixture. Stir in the canned crushed pineapple including juice. Stir in the remaining flour-nut mixture and stir until well blended. Divide batter into the prepared pans.

Combine the 4 tablespoons sugar and cinnamon. Sprinkle half the mixture over batter in each pan. Bake in moderate oven 50-60 minutes or until tests done. Cool 5 minutes then turn out on racks to cool.