Pineapple fruit loaf

It's been a while since my last post. Following a busy phase at work and a mind numbing bout of cold, it was hard to dig up motivation to do anything. This weekend however perked things up a lot. Good weather and time spent with close friends - it's the best way to wipe away the blues. Taking advantage of this shift in the mood, I spent a few hours baking this afternoon. The attempt was to bake a cake, but the recipe seemed more suited for a fruit loaf. I experimented with both and given the density of the batter, the loaf turned out to be the better result. The makes a moist - for lack of a better word - cake. You can make it even more moist by feeding the cake with a few tablespoons of warmed pineapple juice while it is cooling down.

2 large eggs
2 cups plain flour
2 cups granulated sugar
2 cups crushed pineapple( I used tinned, but fresh is fine as well)
2 tsp baking powder
1/4 tsp salt
4 tbsp melted butter
1 tsp vanilla essence

• Pre-heat the oven to 180C. Prepare a loaf tin by spraying it with cooking spray and lining the bottom with parchment paper.
• Sift together the flour, salt and baking powder and keep aside.
• Beat the eggs in a bowl for 3-5 minutes with an electric mixer till they are pale and fluffy. Gradually add the sugar and vanilla and continue beating for a few more minutes till the sugar dissolves. 
• Add the flour in batches to the above mixture and combine everything using a metal spoon using a folding action.
• Combine the melted butter and crushed pineapple. Mix it into the batter. This is a very loose batter.
• Pour it into the prepared tin and bake in the oven at 180C for 50 minutes or until a skewer or knife comes out clean.