This recipe is from Joumana Accad, on her blog : Taste of Beirut.
Please stop by her blog if you are interested in this wonderful, yet simple, recipe.
I call those particulars cakes : the soaked cake because once the cake is baked, the baker pokes little holes on top of the warm cake and pour a sweet liquid all over the top and filling up with liquid, the holes just made.
The final product gives an amazing moist cake and I usually do not glaze those cakes.
I made this fresh pineapple cake with fresh pineapples, and not from a can. When possible, I like to cook and to bake with fresh ingredients and not packaged ones.
Enjoy this cake!
I cooked the pineapples the day before making the cake, just to give me a head start.
Very gently, by hands, I am mixing the ingredients and letting the pineapples to swim in the big bowl.
Making little holes all over the baked cake will ensure the equal repartition of the liquid poured over.
Then, let the baked cake rest before unmolding it. The baked cake will be very soft to the touch because of the liquid so it needs to rest to absorb it all.