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8 Serves
91 Mins
Preheat your oven to 175°C and grease a round cake pan.
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JapaneseVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
264 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
23 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour and baking powder.
Gently fold the dry ingredients into the butter mixture, alternating with the fresh pineapple chunks.
Pour the batter into the prepared cake pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5
g44
g11
g
American