240g of pineapple rings in syrup
2 tablespoons of butter (for greasing the mold)
1/3 cup of confectioner's sugar (apertado na xícara)
2 tablespoons of raisins
1 cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
1 pinch of salt
1/3 cup of butter
2/3 cup of confectioner's sugar
1/2 teaspoon of vanilla extract
2 eggs
240g of pineapple rings in syrup
2 tablespoons of butter (for greasing the mold)
1/3 cup of confectioner's sugar (apertado na xícara)
2 tablespoons of raisins
1 cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
1 pinch of salt
1/3 cup of butter
2/3 cup of confectioner's sugar
1/2 teaspoon of vanilla extract
2 eggs
Scoop the pineapple juice and reserve it
Cut the pineapple rings in half and reserve them
In a round refractory mold with a diameter of 24 cm, place the butter and microwave at high power for 40 to 50 seconds or until the butter melts
Combine the confectioner's sugar and 1 tablespoon of pineapple juice reserved
You should get 1/3 cup of pineapple juice, if not, add a little water. Reserve
Arrange the pineapple rings in the mold with the butter, decoratively
Dust with raisins
In a bowl, mix the flour, yeast, and salt. Reserve
Beat the butter for 30 seconds in a mixer
Add the confectioner's sugar and vanilla extract
Beat until it becomes foamy
Add the eggs and beat until well mixed
Add the reserved flour to the egg mixture
Mix, alternating with the pineapple juice reserved, beating until a homogeneous mass is obtained
Spread the mass in the mold
Bake at medium temperature for 16 minutes
Let the mold sit over a rack for 5 minutes, loosen the sides of the cake and unmold it on a serving plate
Serve warm or at room temperature
It serves 8 people.
