Bizcocho Dominicano (Dominican Cake)
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Bizcocho Dominicano (Dominican Cake)
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Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 1 hour
Prep Time:
 25 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
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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.

Filling
1 (18-oz.) container fresh pineapple rings, sliced into 1-inch pieces, drained
3/4 cup water
1 cup sugar
1/2 tsp. pure vanilla extract

Cake
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 eggs, at room temperature
1 tsp. pure vanilla extract
1/2 cup orange juice
1 T bsp. grated orange zest
3/4 tsp. salt
3 cups sifted cake flour
1 cup heavy cream
C onfectioners’ sugar for dusting
P ineapple rings or chopped pineapple (optional garnish)

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°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.

Recipe courtesy of Hannaford fresh Magazine May June 09.
18 oz Fresh pineapple rings, sliced into 1"pieces, drained
3/4 cup Water
4 cup Sugar
1 1/2 tsp Vanilla extract
1 cup Unsalted butter, softened
1/2 cup Orange Juice
1 Tbs Fresh orange peel, zested
3/4 tsp Salt
3 cup Sifted cake flour
1 cup Heavy cream
6 ea Egg, at room temperature


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