Pineapple Cake with Raisins
|1-1/2 cups||all-purpose flour |
|1 teaspoon||baking powder |
|1/2 teaspoon||baking soda |
|1/4 teaspoon||salt |
|1/2 cup||butter , room temperature |
|1 cup||sugar |
|2 large||eggs |
|1/2 cup||milk |
|1/2 cup||raisins |
|1 cup||pineapple, cut into small pieces |
|1/2 cup||pineapple juice |
Preheat oven to 350 F. Butter and flour a ring cake (coffee cake) pan or Bundt pan.
In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a stand mixer or hand mixer cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Add half the flour mixture, and stir until just combined. Add milk and stir to combine. Add remaining flour mixture and stir until just combined. Add raisins and pineapple and fold into mixture.
Pour batter into prepared pan and bake in preheated oven for 45 to 50 minutes, until a toothpick or cake tester inserted into the middle comes out clean.
While cake is baking, in a small sauce pan, whisk together pineapple juice and sugar. Heat over medium high heat until boiling and sugar dissolves. Remove from heat.
Once cake is finished, remove from oven, and pour pineapple juice syrup evenly over the top of the cake. Allow cake to stand in pan for 5 minutes. Turn cake out onto cooling rack and allow to cool completely. Makes one cake, 8 to 10 servings.