Ingredients
- Salt: ⅛ tsp
- ▢Butter softened: ½ cup
- ▢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.
