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- 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.
Enjoy !!
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