Preheat oven to 180 C / Gas mark 4. Grease and flour a tube cake tin.
Sift together flour, cinnamon, salt, baking powder and bicarbonate of soda on to a piece of greaseproof paper.
In a large bowl, beat eggs and sugar until light coloured. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla and courgette. Mix thoroughly. Pour batter into prepared tin.
Bake for 80 minutes, or until tester inserted in the centre of the cake comes out clean. Cool for 30 minutes.
To make glaze: In a small bowl, combine the icing sugar and the milk. When cake has cooled, drizzle glaze over cake.
Lovely cake, I'm not a fan of pinapple so I left it out but it was still fantastic. Also I didnt have enough walnuts so I substituted half for pecans. It was a lovely moist flavourfull recipe that I will make again. - 08 Sep 2010