Caribbean pineapple cake

Ingredients for 1 servings:

• 500 g pineapple, fresh, cut into pieces
• 125 g raisins
• 150 g sugar
• 4 eggs, size M
• 250 g flour
• 1 packet of baking powder
• 1 packet of Bourbon vanilla sugar
• 1 pinch of salt
• 150 ml coffee, cold and strong
• 100 ml rum
• 150 g butter, soft

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 25 minutes

for a 28cm springform pan

Mix the raisins with a tablespoon of rum and let it soak in a covered jar. Drain the pineapple pieces well. Both are best done overnight. Beat the sugar, vanilla sugar, and eggs in a mixing bowl with a hand mixer on high speed until creamy, until roughly doubled in volume. Mix the flour, baking powder, and salt and sieve into a separate bowl. Then slowly add the flour, coffee, and softened butter, one tablespoon at a time, alternately, on high speed, until a smooth cream forms. Now, while continuing to stir, add the rum, one tablespoon at a time. Line the base of the springform pan with baking paper; do not grease the sides. Fold the pineapple pieces and the soaked raisins into the batter and spread everything evenly in the springform pan. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 60-65 minutes. Do the skewer test. If the cake is too brown after about 40 minutes, cover with aluminum foil. Tip: Since the dough is very liquid and some baking tins do not seal properly, we recommend placing a baking tray underneath for the first 15 minutes to prevent any dripping onto the oven floor.