| Ingredients | | | 2 3/4 | cup | flour | | | 3/4 | cup | sugar | | | 3 | teaspoon | baking powder | | | 3/4 | teaspoon | salt | | | 1 | each | egg, lightly beaten | | | 1/3 | cup | milk | | | 1/3 | cup | butter, or margarine, melted | | | 1 | cup | pineapple, crushed, drained | | | 1 | cup | dates, chopped | | | 1 | cup | walnuts, chopped | | | | | |
Directions:
| 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 quart slow cooker.
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