METHOD

1. Heat oven to 200°C.
2. For the glaze, melt the sugar and 100g butter in a small saucepan over medium-low heat until the mixture is bubbly. Add the vanilla seeds or extract. Pour into a greased 9"(25cm) cake pan and swirl to evenly coat the bottom. Arrange pineapple and macadamias on top of the brown sugar mixture – this will be the top of the cake.
3. In a bowl, mix together flour, pepper, baking powder, baking soda, and salt and set aside. In another bowl, beat remaining butter and sugar with a hand mixer until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, juice, and vanilla, and beat until fully mixed and smooth.
4. Add dry ingredients, and beat until just combined. Pour batter into cake pan bake for about one hour or until golden brown.
5. Transfer to a rack to cool for a few minutes, and then run a sharp knife around edges to separate cake from pan. Invert onto a serving plate, and let cool completely before serving - with home-made vanilla ice cream, if you like.