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PINEAPPLE RAISIN CAKE

- from Cupcake recipe
Moist and full of flavor, this cake keeps very well. Bake it in an attractive
tube-type mold or a 6-cup ring mold. For 1 cake you will need: 1/2 c. butter or
margarine, room
temperature
1 c. sugar
2 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1/2 c. dark raisins
4 slices canned pineapple
1/2 c. juice drained from pineapple
1/2 c. sugar
TIPS: This cake is a good choice if you want to bake a cake a day ahead. It
actually improves with 24 hours of standing, although it is also delicious
served while still hot. 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
the raisins. Cut pineapple into 1/2 inch pieces and add to the batter. Turn
into a well-buttered and floured 6 cup fancy cake or ring mold. Bake at 350
degrees for 45 to 50 minutes or until cake tests done in the center. Meanwhile,
heat juice from pineapple and sugar to boiling. Remove cake from oven and
immediately pour pineapple syrup over. Allow to stand 5 minutes; then turn out
onto cooling rack.
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