Pineapple Raisin Cake
From craftyazgirl 17 years ago
- 50 minutes to make
- Serves 12
This cake is moist and full of flavor and keeps very well. It can be made a day ahead, it actually improves with 24 hours of standing. But at our house it dosn't get a chance to stand that long very often. It is also delicious served while still hot.
Ingredients
- 1/2 cup butter or margarine, room temperature shopping list
- 1 cup sugar shopping list
- 2 eggs shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup milk shopping list
- 1/2 cup dark raisins shopping list
- 4 slices canned pinapple shopping list
- 1/2 cup juice drained from pineapple shopping list
- 1/2 cup sugar shopping list
How to make it
- Preheat oven to 350.F
- Cream butter and sugar until light. Add eggs and beat until fluffy.
- Stir together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the milk. Mix until batter is smooth.
- Stir in raisins.
- Cut pineapple into 1/2 inch pisces and add to the batter.
- Turn into a well-buttered and floured 6 cup fancy cake or ring mold.
- Bake at 350.F for 45 to50 minutes or until cake test done in the cneter.
- Meanwhile, heat juice from pineapple and sugar to boiling.
- Remove cake from oven and immediately pour pineapple syrup over cake.
- Allow to stand 5 minutes; then turn out onto cooling rack.
People Who Like This Dish 4
- 2302817 Port Hardy, Canada
- jojo1952 Glendale, AZ
- juliecake Bluffdale, UT
- jorgie266 Delray Beach
- akross Seattle, WA
- craftyazgirl El Mirage, AZ
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The Rating
Reviewed by 2 people-
I love pineapple, as you can see I'm from a tropical country and can't wait to try this one. thanks for postin'. High 5
2302817
in Port Hardy loved it
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" It was excellent "