I am sorry it has taken me so long to post this but I have been doing a lot of experimenting. Although this does not exactly duplicate the "Harry and Davidís Pineapple Macadama Cake " I remember, (it has been a long time since I felt rich enough to buy theirs) it is close and very good. From what I remember the pineapple had a softer texture and better flavor then purchased candied pineapple, that must be one of their secrets. I did try making my own candied pineapple and that is closed but still not exact.

Pineapple Macadamia Fruit Cake

Cream at med speed :
* 1/4 cup Butter -- softened
* 6 tbsp Light brown sugar
* 6 tbsp sugar

Beat in:
* 2 Eggs

Stir in:
* 3 Tbsp pineapple juice or TGI Fridays frozen Pina Colada

Combine and stir 1/2 in :
* 1 3/4 cups Flour
* 2 teaspoons Baking powder
* 1/4 teaspoon Baking soda
* 1/2 teaspoon Salt

Mix with rest of flour mixture and fold in:
* 1 - (8 oz pkg.) approx. 11/2 cup Candied pineapple tidbits (chunks cut in half for mini pans)
* 1- (7 oz jar) approx. 1 1/2 cup Macadamia nuts, very coarse chopped (quartered)

Turn batter into greased (1- 9"x5"x3" pan or 3 -5x3 mini loaf pans)

Note: I have only made this in the min pans. I line the pans with oversized HD foil and then grease them, this way there is no clean up and you have a ready made wrap for the cake.

Bake in preheated 300~oven until it tests done. (toothpick test)
1+ hrs for 9x5x3 pan. 45 to 50 mins for mini pans.

It is best to let the cake mellow at least 24 hrs. for better texture and chill before cutting.

To make your own candied pineapple use 1 c. water, 1/2 c. bn sugar, 1/2 c. sugar and 1-20 oz can pineapple tidbits,in juice- drained. Save juice to use in cake. Simmer on low, stirring occasionally, until fruit is translucent. Lay fruit out seperately on parchment paper to dry, shaking off as much sauce as possible. The fruit is soft and very sticky so be sure to leave on paper until ready to make cake and put in flour) Note: If you can only find chunks they should be cut in half, left whole they are too big and take too long to cook and become too dark and overcooked tasting.

Original Source: TPA Trib, 6/1/95 customized by Cheri Knoss 12/98