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