We Dominicans are crazy about our classic Bizcocho Dominicano (Dominican Cake). You can’t understand it unless you’ve tried it. It is the fluffiest, airiest, moistest cake you’d ever try. And of course it is made a whole lot better with the traditional Pineapple Jam Filling for Dominican Cake.
This homemade jam gives a break in the airy texture of the cake, as well as the hint of sour that takes it to a whole new level.
Of course you could buy pineapple jam. But why would you do that when you can grab all the taste of the real thing? After all if you are going to take the time and effort that takes to make a proper Dominican cake, you might as well go the whole nine yards.
Trust me, it’s worth it.
You can enjoy this as regular jam, use it to fill other cakes or desserts too.
Bear in mind that, if you will be baking a cake, this should be ready before you start baking, and, as you can see from the recipe, it takes a while to make and cool down (pineapple has tough fibers that take a while to break down.
Whatever you do with it, enjoy!
- 1 pineapple
- 4 cups of water
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
Peel, core and dice the pineapples. Pulp in the food processor until it there are no clumps left.
Pour into a thick-bottomed pan, add water, sugar and vanilla extract. Heat over medium heat until it reaches a gentle boil. Cover and boil over low heat until all the liquid has evaporated (90 min - 2 hrs approx.).
Remove from the heat and cool to room temperature before filling cake, or store in a tight container in the fridge for up to a week.