Juicy pineapple sponge cake

Ingredients for 1 servings:

• 1 can pineapple slice(s) (approx. 400 g)
• 200 g butter or margarine, soft
• 200 g sugar
• 1 packet of vanilla sugar
• 4 eggs, size M
• 1 bottle of rum flavoring or 1 tbsp rum
• 250 g wheat flour type 405
• ½ pack of baking powder
• 80 g biscuits, coconut flakes or chocolate sprinkles
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

First, drain 6 pineapple slices thoroughly, reserving the juice. Cut the pineapple into small cubes. Grease and flour a loaf pan. Preheat the oven to 160°C (top/bottom heat). Beat the softened butter with the sugar and vanilla sugar until light and fluffy. Beat in the eggs one at a time. Add the rum flavoring or rum. Mix the flour with the baking powder and add it to the batter, mixing well. Stir in the crushed biscuits or whatever you want to add. Add 5 tablespoons of pineapple juice to the batter and mix well, then carefully fold in the pineapple cubes. Pour the batter into the prepared pan and smooth it down. Bake in the preheated oven on the middle rack for about 45 minutes (baking time may vary depending on the oven; do the toothpick test). Note: The cake will be very moist and will keep well for several days if kept cool.