Dominican cake recipe | Recipe for dominican cake
Dominican cake recipe
Dominican cake recipe | Recipe for dominican cake Dominican Cake is the go-to cake for any celebration in the Dominican Republic. Whether it be a wedding, birthday, baby blessing, or anniversary an iced Dominican Cake is the best part of the meal!
Equipment
- 1 bowl
- 1 Plate
Ingredients
- 1 pound all-purpose flour
- 2 tablespoons baking powder
- 2 cups granulated sugar
- 1 pound butter
- 11 large whole eggs
- 3/4 cup pineapple juice (can use orange in a pinch)
- 1 tablespoon of vanilla extract
- 3 teaspoons grated lemon zest
- 14 ounces crushed pineapple (fresh or canned)
- 3/4 cup water
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 6 cups powdered sugar
- 1 teaspoon cream of tartar
Instructions
- Pre-heat the oven to 350F.
- Sift the flour and baking powder to aerate and remove lumps.
- In a stand mixer cream together the butter and sugar starting on a low setting and moving it up to a faster setting until they are a very pale yellow in color and quite fluffy, about 8 minutes.
- Crack 5 eggs and separate the whites from the yolks. (saving both)To the mixing bowl of sweet butter add 1 yolk or 1 tablespoon at a time while mixing on low.
- Next, add the whole eggs one at a time. Add the vanilla and lemon zest and continue to mix the eggs into the butter for another 8 minutes.
- Remove the mixing bowl and attachments, and with a large spatula fold the sifted flour and pineapple juice into the egg and butter batter alternating a bit with each.Spread cake batter into 2 greased 9-inch pans and bake for about 20 minutes.
- Test the cake with a wooden dowel or toothpick coming out clean when inserted. Let the cake cool for 1 hour before layering.
- Place the cooled filling between the two cake rounds, pressing lightly together and chill until ready to cover in icing.