Moist Pineapple Cakes for Mature Palates

• 150 grams Pineapple
• 1 tbsp Brandy
• 100 grams Unsalted butter
• 80 grams Granulated sugar
• 2 Eggs
• 100 grams Cake flour
• 3 grams Baking powder

1. Cut the pineapple into small cubes, and soak in the brandy.
2. Preheat the oven to 170 C.
3. Put the unsalted butter, softened at room temperature, in a bowl and use a whisk to gently whip.
4. Add the granulated sugar and mix.
5. Add the egg a little at a time and mix well.
6. Combine and sift the dry ingredients together.
7. Add half to the bowl and mix using a rubber spatula.
8. Add half of the pineapple from Step 1 and mix.
9. Add the remaining dry ingredients, then the remaining pineapple (together with the brandy).
10. Mix everything together.
11. Pour into your choice of cake molds, and bake for 30-35 minutes in the oven preheated to 170C .
12. Since they are moist and soft after they finish baking, handle them carefully.
13. Once they cool, top with powdered sugar and they're complete.

pineapple, brandy, butter, sugar, eggs, flour, baking powder

Taken from cookpad.com/us/recipes/151961-moist-pineapple-cakes-for-mature-palates (may not work)