1 cup sugar
2 eggs, lightly beaten
1 cup evaporated milk
1 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/4 cup poppy seeds

Preheat oven to 350ºF. In a large bowl combine sugar, eggs, evaporated milk and macadamia oil. Beat with an electric mixer on medium speed, until well blended. Add flour, baking powder, salt, vanilla and poppy seeds. Mix until smooth. Pour batter into a oiled 9-5/8 x 5-1/2 x 2-3/4-inch loaf pan. Bake for 1 1/2 hours.

Contributed by Cheryl Zanone

1 cup Guinness stout (or other dark syrupy European-type beer) (when you measure, make sure you discard foam, and measure only beer)
1 cup dark molasses (not blackstrap. . . use Grandmas or Brer Rabbit brands)
1/2 tsp. baking soda
2 cups all-purpose flour
1 1/2 tsp. baking powder
2 Tbsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
Pinch of ground cardamon
3 large or extra large eggs
1 cup lightly packed brown sugar
1 cup granulated sugar
3/4 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil

Preheat oven to 350ºF. Oil a bundt pan and dust with flour, knocking out excess. In a large saucepan bring stout and molasses just to a boil and remove from heat. Whisk in baking soda, then cool to room temperature. Sift together flour, baking powder and spices into a large bowl. Whisk together eggs and sugars. Whisk in macadamia oil, then molasses mixture. Add to flour mixture and stir until just combined. Do not over beat. Pour into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of preheated oven until it tests done. . . about 35 to 40 minutes. Cool cake in pan on rack about 5 minutes, then turn out onto rack and cool completely. Serve dusted with powdered sugar, whipped cream or vanilla ice cream, if desired. Makes 10 servings.

Contributed by Barbara Sunderland

MAC BROWNIES
Macadamia oil adds a subtle nut flavor to this family favorite.

4 ounces unsweetened chocolate
3/4 cup Oils of Aloha® Hawaii’s Gold Macadamia Oil
2 cups sugar
3 eggs, lightly beaten
2 tsp. vanilla extract
1 1/2 cups sifted all-purpose flour

Preheat oven to 350°F. Lightly oil and flour a 9-inch square pan. In a small saucepan combine chocolate and macadamia oil and heat, stirring occasionally, until chocolate melts and mixture is well blended. Cool slightly. In a large mixing bowl beat together sugar, eggs and vanilla. Stir in chocolate mixture. Gradually add flour; blend well. Pour into prepared pan. Bake for 40 to 45 minutes. Cool in pan, then cut into squares. Makes 16.