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.
Source: Rival Crockpot Cooking. MM WaldineVan Geffen
vghc42a2prodigy.com.
