Pineapple Cake

This cake is for those times when your not in the mood for fancy pants cake decorating (yes that was me this morning) but still need something nice to serve your family.
I feel this cake certainly doesn't need buttercream icing has it is beautifully moist from being packed full of pineapple and let me tell you, it packs a punch on the taste buds.

Recipe adapted from The Pink Whisk's Pineapple and Raspberry Cupcakes

Ingredients:
200g butter, softened
100g soft brown sugar
75g caster sugar
4 eggs
200g plain flour
2tsp baking powder
220g fresh chopped pineapple (roughly about 3/4 of a pineapple)

Method:
Preheat oven to 160C (fan)/180C/Gas Mark 4.
Weigh all ingredients, chop the pineapple, butter and line with baking paper a 20cm loose based round cake tin.
Sieve together the flour & baking powder, set aside.
Beat together the softened butter and sugars until well combined, about 3-5mins.
Carefully add the eggs, alternating with a tbsp of the flour to stop the mixture from curdling.
Scrape down the sides of your bowl with a rubber spatula and then with a large metal spoon (a tbsp or wooden one will do) fold in the flour and then the chopped pineapple, do not overmix.
Fill your cake tin with the cake batter and then level using the back of a spoon, place your cake tin on a baking tray and then into the oven for around 50-60mins (all depends on the juiceness of your pineapple)
Let the cake cool a while before loosening the base and turning out.
Remember to turn the cake upside down onto a serving plate so that the bottom is now the top and is level, dust with icing sugar before serving.
Enjoy and don't forget to say Bismillah.