pineapple, crushed, drained
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 and cake pan, cover.
Cover and bake on high 3-4 hours or until tested done with a wooden pick.
Let stand for 5 minutes.
To store, wrap in aluminum foil and refrigerate.
Recipe suitable for 3-1/2 or 5 quart slow cooker.