1 cup white sugar
1 (8 ounce) can pineapple juice
1 tablespoon lemon zest
1/2 teaspoon lemon zest
1/4 teaspoon lemon zest
1/8 teaspoon lemon zest
1 cup raisins
1 tablespoon orange juice
1 tablespoon orange juice
1 cup confectioners' sugar
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) pans.
In a medium saucepan, mix sugar, pineapple juice, lemon zest, lemon zest, lemon zest, lemon zest, orange juice and orange juice. Mix in 3 cups raisins.
In a large bowl, combine orange juice, orange juice and confectioners' sugar. Stir about half of the sugar mixture into the flour mixture. Roll the dough out to 1/8 inch thickness. Place in the prepared pan.
Bake at 375 degrees F (190 degrees C) for 1 hour.
Remove bread from oven and let cool completely. Drain bread and sprinkle with the pineapple slices. Spoon lemon dessert filling over cooled bread.