Pineapple Raisin cake

This cake is moist and full of flavor and keeps very well. This cake is a good choice if you want to bake a cake a day ahead. It actually improves with 24 hours of standing.  The original recipe is from www.grouprecipes.com

Ingredients

Butter - 1 cup (2 sticks) at room temperature.
Sugar - 2 cups
Eggs - 4
All-purpose Flour - 3 cups
Baking powder - 2 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Milk - 1 cup
Raisins - 1 cup
Canned Pineapple - 8 slices

Syrup
Pineapple Juice - 1 cup
Sugar - 1 cup

Method

Preheat oven to 350.F  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 raisins.

Cut pineapple into 1/2 inch pieces and add to the batter. Turn into a well-buttered and floured ring mold.  Bake at 350 F for 45 to50 minutes or until cake test done in the center.

Meanwhile, heat juice from pineapple and sugar to boiling.  Remove cake from oven and immediately pour pineapple syrup over cake.  Allow to stand 5 minutes; then turn out onto cooling rack.  Enjoy!