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Brandy Butter Cake with Prunes Recipe
Makes one 8 x 8 x 2-inches cake
Ingredients:
2 and 1/3 stick (250g) unsalted butter, at room temperature
7 oz (200g) cake flour or all-purpose flour
1 tsp baking powder
7 oz (200g) granulated sugar
4 eggs
1/2 tsp salt
4 tablespoons fresh milk/yoghurt/heavy cream
1 teaspoon vanilla essence
2 tablespoons brandy
3 oz prunes, cut into raisin-sized pieces + 1 tablespoon flour (mix together)
Method:
1. Preheat oven to 375°F.
2. Lightly grease an 8 x 8 x 2 inches square cake pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence, brandy, and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk (or yoghurt/heavy cream) and fold in the prunes. Mix well.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.
Cook’s Note:
If you use yoghurt or heavy cream instead of milk, your cake will be extra moist.
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I have curious how the cake will taste with brandy added, perhaps should bake one and try it, thanks for sharing.
All the time. I like wine in savory stews and sauces. Brandy too (cognac) in coq au vin and boeuf bourgignonne.
Of course! Well, sometimes it doesn’t make it into the pot ;)
I’ve made a brandy butter cake as well. An old European recipe. Also I use wine a lot and rum. :)
Fruitcake for holidays – I pour over Calvados.
I’m the same -all the liquor in my house is for cooking. Just made a Guinness cake.
Because of personal reasons I don’t keep alcohol in the house. But I use sake and Shaoxing wine (or sherry) in my chinese cooking. Apart from sometimes i use cognac for making a pepper gravy for a nice steak.
Ha Ha – my Malaysian stepmother swears by it too – we bring her a bottle every time she visits – and she is a world class cook!
I used to watch Essence of Emeril. Whenever he would cook with beer, he would open two bottles, one for the pot and one for him. Bam!
I bake my Chocolate Devil Cake adding light rum both on the mixtures n icing. Brandy I mix it with my coffee occasionally.
ya chinese style
Love prunes in my cakes…and prunes and brandy in one is a terrific idea!