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.