2 cups (500 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1 cup (250 ml) sugar

2 eggs

1 can 14 oz (398 ml) crushed pineapple

1/4 cup (60 ml) dark rum

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.

In a bowl, combine flour, baking powder and salt.

In another bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, and beat until smooth. At low speed, add dry ingredients alternately with pineapple and rum.

Pour batter into pan and bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Remove from pan and let cool on a wire rack.

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