▢Crushed Pineapple drained, liquid reserved: 1 cup
▢Large Eggs: 2
▢All-purpose Flour: 1 ½ cups
▢Pineapple Liquid from crushed pineapple can: ¼ cup
▢Granulated Sugar: ¼ cup
▢Milk: 2 tbsp
▢Baking Powder: 2 tsp
For The Glaze:
▢Pineapple Liquid from crushed pineapple can: 2 tbsp
▢Confectioners Sugar: 1 cup
▢Vanilla Extract: 1 tsp
Instructions
Preheat the oven to 350°F (175°C).
In a medium-sized mixing bowl, sift the flour, salt, and baking powder to ensure uniformity.
In a separate mixing bowl, combine the softened butter and granulated sugar. Beat them together until achieving a smooth consistency.
Introduce the eggs into the butter and sugar mixture, mixing thoroughly.
Gradually alternate between adding the reserved ¼ cup of pineapple liquid and the previously sifted dry ingredients into the mixture, ensuring they integrate seamlessly.
Integrate the milk into the aforementioned mixture.
Delicately incorporate the crushed pineapple into the batter.
Transfer the batter into a greased loaf pan and spread it uniformly.
Bake the mixture in the preheated oven for approximately 50-55 minutes or until a skewer inserted into the center comes out clean.
Allow the loaf to cool for 10-15 minutes within the pan, then transfer it to a cooling rack to finish the cooling process.
In a small bowl, combine the glaze ingredients, ensuring a smooth consistency. Drizzle this glaze over the fully cooled loaf. Let the glaze set before serving.
Kristy Cook
