Tropical Quick Bread

2 cups sugar

4 eggs

1 cup buttermilk

1 cup pecans

One 20-ounce can pineapple, crushed and drained, reserve juice

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter

3 cups flour

1 cup coconut

1 cup golden raisins

1 tablespoon lemon peel, grated

1/2 teaspoon soda

1 teaspoons rum flavoring

Glaze:

1 cup powdered sugar

2 tablespoons reserved pineapple juice, from crushed pineapple

1 teaspoon rum flavoring

Preheat oven to 350F. Grease 2 loaf pans. In large bowl or mixer, cream sugar and butter until fluffy. Add eggs, one at a time, beating well after each. Mix together flour, baking powder, soda and salt. To egg/butter mixture add flour mixture and buttermilk. Add flavoring and lemon peel. Mix until smooth. Stir in pecans, pineapple, coconut and raisins. Pour into pans. Bake at 350F for 50 or 60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Drizzle glaze over top of loaves and decorate as desired.

Serves 10-12.

For Glaze:
Blend all ingredients in small bowl until smooth.

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Cajun Country -- New Iberia, Louisiana