Sweet Potato Pineapple Loaf

3 eggs

2 cups sugar

1 cup oil

2 teaspoons vanilla

3 cups flour

2 teaspoons soda

1 teaspoon salt

1/2 teaspoon baking powder

2 teaspoons cinnamon

1-1/2 cups grated sweet potatoes

One 8-ounce can crushed pineapple

1-1/4 cup chopped pecans

One 4-ounce package instant vanilla pudding

1/2 cup powdered sugar (approximately)

Preheat oven to 350F. In a large bowl, beat eggs, sugar, oil and vanilla until foamy. In a seperate bowl mix flour and rest of the ingredients. Combine with egg mixture, then stir in sweet potatoes which have been parboiled 5 minutes. Grate sweet potatoes and add to mixture. Add drained pineapple, pecans and the pudding. Stir well. Pour in grease and floured bunt pan. Bake about 1 hour or start checking with toothpick for doneness. Cool. Remove from pan and mix about 1/2 cup powdered sugar with a little of the pineapple juice. Drizzle over cake. Better if made a day ahead.

Serves 12-14.

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Cajun Country -- New Iberia, Louisiana