Pineapple-Date Loaf Recipe
Ingredients
| Soft butter | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Lemon extract | 1⁄4 Teaspoon | |
| Canned crushed pineapple | 8 1⁄2 Ounce | |
| Chopped nuts | 1⁄4 Cup (4 tbs) | |
| Flour | 2 1⁄2 Cup (40 tbs), sifted | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Soda | 1⁄4 Teaspoon | |
| Salt | To Taste | |
| Chopped date | 1⁄2 Cup (8 tbs), chopped finely | |
| Chopped maraschino cherries | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2793 Calories from Fat 654
% Daily Value*
Total Fat 73 g112.8%
Saturated Fat 34.4 g172%
Trans Fat 0 g
Cholesterol 333.5 mg111.2%
Sodium 1928.1 mg80.3%
Total Carbohydrates 492 g164.1%
Dietary Fiber 23.3 g93.1%
Sugars 231.5 g
Protein 50 g100.2%
Vitamin A 33.6% Vitamin C
Calcium 113.9% Iron 94.6%
*Based on a 2000 Calorie diet
Directions
Drain pineapple, reserving liquid.
Mix reserved liquid and 1 /4 cup water.
Add pineapple and nuts to creamed mixture.
Sift dry ingredients together; add dates.
Mix well; stir into creamed mixture alternately with pineapple liquid.
Drain cherries; fold into batter.
Pour into greased 9 x 5 x 3-inch pan.
Bake at 375 degrees for 55 minutes.
Cool in pan for 10 minutes; remove from pan.
Let stand overnight before serving.
Chef
