Pineapple Raisin Cake
A moist, flavorful pineapple raisin cake featuring tender pineapple chunks and sweet raisins, perfect for dessert or tea time, appealing to fruit lovers and sweet tooths alike.
Ingredients
Instructions
- Cream the butter and sugar until light and fluffy.
- Add eggs and beat until combined and fluffy.
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with the milk, mixing until the batter is smooth.
- Stir in the raisins.
- Cut the canned pineapple into 1/2-inch pieces and fold into the batter.
- Pour the batter into a well buttered and floured 6-cup ring or fancy cake mold.
- Bake at 350°F (175°C) for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter version, consider using applesauce instead of butter for a healthier alternative. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you prefer a different fruit, chopped peaches or apricots would work well in place of pineapple. Ensure your baking powder is fresh for the best rise.
Serving Suggestions
This Pineapple Raisin Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a scoop of vanilla ice cream. It pairs beautifully with Homemade Ice Cream In A Bag for a fun dessert experience. Serve it alongside a fresh fruit salad or whipped cream for an extra touch. It's perfect for gatherings or afternoon tea.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to five days. For longer storage, consider freezing individual slices in airtight containers. To reheat, gently warm slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Raisin Cake contains roughly 401 calories, with 4g protein, 58g carbohydrates, and 18g fat. It is a good source of calcium (19% of the Daily Value) and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 1415mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used instead of canned. Just ensure it's well-drained and cut into small pieces. Adjust the sweetness of the cake if necessary, as fresh pineapple may be less sweet than canned varieties.
What can I use instead of dark raisins?
If you don’t have dark raisins, you can substitute them with golden raisins or even dried cranberries for a different flavor. Both options will add a lovely sweetness and texture to the cake.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, replace the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that all other ingredients are gluten-free as well, and check that your baking powder is certified gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).