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

Chop macadamia nuts. Butter a 9 x 5 x 3-inch pan, using 1 tablespoon butter. Sprinkle with 1/4 cup of the macadamia nuts, then 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 just until loaf tests done. Let stand in pan 10 minutes, then turn out onto wire rack to cool. Makes 1 large loaf.