Ingredients
160g cream cheese
80g butter
125g castor sugar
1 tbsp canned pineapple syrup
1 tsp vanilla essence
4 eggs
210g plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
130g (drained weight) canned pineapple, finely diced and well drained
80g golden raisins

Method
Grease and line a 20x14cm loaf pan; grease the paper. Preheat oven at 180°C. Beat cream cheese, butter and sugar until light and creamy. Add essence and pineapple syrup to mix. Beat in eggs one at a time, beating well after each addition. Sift in flour, baking powder and bicarbonate of soda and stir in pineapple and raisins. Stir gently to combine. Turn batter into prepared pan and bake for 45-50 minutes or until cake is cooked through. Leave the cake to stand in the pan for 5-10 minutes before turning out onto a wire rack to cool completely. (Tip: Canned pineapple syrup may be replaced with cherry brandy liqueur.)

Thanks to Amy Beh