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Bizcocho Dominicano (Dominican Cake)

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Servings: Serves 12

Cook Time: 60 minutes

Prep Time: 25 minutes


Pineapple lends a tropical flavor to this rich pound cake.
18 oz Fresh pineapple rings, sliced into 1"pieces, drained
3/4 cup Water
4 cup Sugar
1 1/2 teaspoon Vanilla extract
1 cup Unsalted butter, softened
1/2 cup Orange Juice
1 tablespoon Fresh orange peel, zested
3/4 teaspoon Salt
3 cup Sifted cake flour
1 cup Heavy cream
6 each Egg, at room temperature


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.
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

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 614 kcal (31%)
Calories from Fat 252
Total Fat 28 g (43%)
Saturated Fat 19 g (95%)
Cholesterol 161 mg (54%)
Sodium 197 mg (8%)
Total Carbohydrates 106 g (35%)
Dietary Fiber 4 g (16%)
Protein 13 g (22%)
Vitamin A 784 IU (2%)
Vitamin C 23 mg (26%)
Calcium 43 mg (3%)
Iron 12 mg (67%)

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