Bizcocho Dominicano (Dominican Cake)
Pineapple lends a tropical flavor to this rich pound cake. Note: The cake works best if eggs are at room temperature. To speed the process, place eggs in a medium bowl, cover with very warm water, and let sit in the water for 5 to 10 minutes before using.
Nutrition
Calories: 630 kcalCarbohydrates: 96 gProtein: 6 gFat: 26 gSaturated Fat: 15 gCholesterol: 175 mgSodium: 190 mgFiber: 1 g
Ingredients
- 1 18- oz. container fresh pineapple rings, sliced into 1"pieces, drained
- ¾ cup water
- 4 cups sugar
- 1½ tsp. vanilla extract
- 6 eggs at room temperature
- 1 cup 2 sticks unsalted butter, softened
- ½ cup orange Juice
- 1 Tbsp. grated orange zest
- ¾ tsp. salt
- 3 cups sifted cake flour
- 1 cup heavy cream
- Confectioners' sugar for dusting optional
- Pineapple rings or chopped pineapple optional garnish
Instructions
- 1. Prepare filling. In a medium saucepan, combine pineapple, water, sugar, and vanilla. Bring to a boil over high heat, then reduce heat to medium-low and cook, stirring frequently, until pineapple is tender and mixture has a thick, almost jam-like consistency, about 1 hour. Drain off any excess liquid and set filling aside to cool to room temperature. May be prepared up to 3 days in advance. Keep refrigerated until ready to use.
- 2. Spray a 9- or 10-inch Bundt or tube pan with vegetable cooking spray. Use a paper towel to make sure entire surface is coated, then dust pan with flour.
- 3. Prepare cake. Mix butter and sugar in a large bowl with an electric mixer at medium-high speed until mixture is pale and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla, orange juice, and orange zest.
- 4. Reduce speed to low. Add salt and half the flour, mixing well. Scrape down sides, add cream, and mix well; then add remaining flour, mixing well. Beat mixture at medium-high speed for 5 minutes. Batter should be pale yellow and fluffy. Spoon 2/3 of the batter in an even layer into prepared pan and smooth the surface.
- 5. Spoon a layer of cooled pineapple jam on top of batter, taking care that the ring of jam does not extend to either outer or inner edges of batter; the idea is to create a pocket of jam without spreading the filling beyond the sides of the cake.
- 6. Top with remaining cake batter, taking care to disturb the jam ring as little as possible. Place pan on middle rack of a cold oven and turn oven on to 350 degrees F. Bake until surface is golden brown and a tester inserted into cake comes out with a few dry crumbs, about 1 hour.
- 7. Cool cake in pan for 30 minutes. Use a thin knife to gently loosen cake from pan, then invert cake onto a cooling rack. Some of the pineapple filling may have sunk and spilled out of top of cake. Arrange this in an even ring around top of cake.
- 8. Allow cake to cool completely, about 2 hours. Right before serving, sift confectioners sugar over top. Slice and serve with pineapple, if desired.
- Source: Hannaford fresh Magazine, May - June 2009