2 3/4 c Flour
3/4 c Sugar
3 ts Baking powder
3/4 ts Salt
1 Egg; lightly beaten
1/3 c Milk
1/3 c Butter or margarine; melt
1 c Crushed pineapple; drain
1 c Dates; dates
1 c Walnuts; chop
Stir together flour, sugar, baking powder and salt. In another bowl,
combine egg, milk, butter, pineapple, dates and nuts with a wooden spoon.
Stir fruit mixture into dry ingredients until moistened. Pour into
well-greased and floured Bread ‘n Cake pan; cover. Place in slow cooker.
Cover and bake on HIGH 3-4 hours or until tested done with a wooden pick.
Remove pan and uncover. Let stand for 5 minutes. Unmold on cake rack. To
store, wrap in aluminum foil and refrigerate. Recipe suitable for 3-1/2- or
5-qt slow cooker.
Yields
1 Loaf