1/2 c. butter, room temperature
1 c. sugar
2 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1/2 c. dark raisins
4 slices canned pineapple
1/2 c. juice, drained from pineapple
1/2 c. sugar

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 the raisins. Cut pineapple into 1/2 inch pieces and add to the batter. Turn into a well buttered and floured 6-cup fancy cake or ring mold. Bake at 350 degrees 45 to 50 minutes or until cake tests done in the center. Meanwhile, heat juice from pineapple and sugar to boiling. Remove cake from oven and immediately pour pineapple syrup over. Allow to stand 5 minutes, then turn out onto cooling rack.

TIPS: This cake is a good choice if you want to bake a cake a day ahead. It actually improves with 24 hours of standing. Although it is also delicious served while still hot.