Pineapple Coffee Bread
|Self raising flour||12 Ounce (350 Gram)|
|Salt||1⁄2 Teaspoon (2.5 Milliliter)|
|Castor sugar||3 Ounce (75 Gram)|
|Canned pineapple rings||8 Ounce, drained (1 Can, 225 Gram)|
|Walnuts||2 Ounce (50 Gram)|
|Eggs||2 , beaten|
|Milk||5 Fluid Ounce (150 Milliliter)|
|Butter||2 Ounce, melted (50 Gram)|
|Icing sugar||6 Ounce, sifted (175 Gram)|
|Warm water||1 Cup (16 tbs) (To Blend)|
Sift the flour and salt into a bowl.
Add the sugar and mix well.
Reserve and halve two pineapple rings and four walnut halves, then chop the remainder and add them to the flour.
Gradually, beat in the eggs, milk and butter.
Spoon into a well-greased 1 kg./2 lb.loaf tin and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Bake for 1 1/4 to 1 1/2 hours, or until a knife inserted into the centre comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the icing, beat the icing sugar with enough warm water to form a thick spreading consistency.
Pour over the bread, allowing it to trickle down the sides.
When the icing is half set, arrange the reserved pineapple slices and walnut halves decoratively over the top.