Cut the pineapple into small cubes, and soak in the brandy. Preheat the oven to 170 ℃.
Put the unsalted butter, softened at room temperature, in a bowl and use a whisk to gently whip. Add the granulated sugar and mix.
Add the egg a little at a time and mix well.
Combine and sift the dry ingredients together. Add half to the bowl and mix using a rubber spatula.
Add half of the pineapple from Step 1 and mix. Add the remaining dry ingredients, then the remaining pineapple (together with the brandy). Mix everything together.
Pour into your choice of cake molds, and bake for 30-35 minutes in the oven preheated to 170℃ .
Since they are moist and soft after they finish baking, handle them carefully. Once they cool, top with powdered sugar and they're complete.
Story Behind this Recipe
I made these sweet, moist, and aromatic pineapple and brandy cakes for a Mother's Day present. I don't really like dry textured cakes, so I add brandy for plenty of moistness.
They're really moist right after baking, so be careful not to destroy the shape while handling them. They should maintain their shape once they cool down. Cutting the pineapple into small pieces makes them less likely to break apart.