2 cups self-rising flour
3/4 cup sugar
1 cup canned crushed pineapple with juice
1 tbsp. vegetable oil
3/4 cup grated cheddar cheese
1/2 cup chopped pecans
1 tsp. almond extract
1. Preheat oven to 350F. Grease a 9x5" loaf pan. Combine flour and sugar in mixing bowl. In separate bowl, combine pineapple, eggs, extracts and oil. Stir into flour mixture. Fold in cheese and nuts. Turn into prepared pan.
2. Bake for 1 hour, until toothpick inserted in center comes out clean. Cool for 30 minutes in pan, then finish cooling on rack. (To make self-rising flour, use 2 cups all-purpose flour combined with 1 tsp. salt and 3 tsp. baking powder. Sift or whisk until blended.