 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 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 |
1 cup sugar |
2 eggs |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup milk |
1/2 cup dark raisins |
4 slices canned pinapple |
1/2 cup juice drained from pineapple |
1/2 cup sugar |
Directions:
1. Preheat oven to 350.F
2. Cream butter and sugar until light. Add eggs and beat until fluffy.
3. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with the milk. Mix until batter is smooth.
4. Stir in raisins.
5. Cut pineapple into 1/2 inch pisces and add to the batter.
6. Turn into a well-buttered and floured 6 cup fancy cake or ring mold.
7. Bake at 350.F for 45 to50 minutes or until cake test done in the cneter.
8. Meanwhile, heat juice from pineapple and sugar to boiling.
9. Remove cake from oven and immediately pour pineapple syrup over cake.
10. Allow to stand 5 minutes; then turn out onto cooling rack.
|
|