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Brandy Butter Cake with Prunes – Rich, moist, sweet, and super buttery butter cake with splashes of brandy plus dried prunes that easy to make.
Brandy Butter Cake with Prunes – Rich, moist, sweet, and super buttery butter cake with splashes of brandy plus dried prunes. You just have to make this!
Right after I baked the perfect pound cake, I had some leftover cake flour.
Recently, a couple of friends and I were experimenting with layer cake (Indonesian/Malaysian kek lapis) with prunes, so I decided to use the cake flour to make brandy butter cake with prunes, with a touch of brandy added to flavor the cake.
I grew up watching my late mother enjoying her brandy.
Every night before she went to bed, she would religiously take a sip of brandy from its bottle—stashed preciously in the cupboard right beside her bed.
She swore by brandy, and believed that brandy was a magic tonic that guaranteed longevity and eternal health.
Brandy was her favorite liquor.
I don’t really drink but I do like the aroma that brandy imparts to cakes, for examples: kek lapis and (a good) fruit cake.
I improvised my favorite butter cake recipe and added splashes of brandy and some dried prunes (plums).
The end result is this brandy butter cake laced with prunes.
I gave some to my neighbor and they really enjoyed the cake.
Frequently Asked Questions
This recipe is only 176 calories per serving.
What To Serve With Brandy Butter Cake With Prunes
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Brandy Butter Cake with Prunes
Ingredients
- 250 g (9 oz) unsalted butter, at room temperature
- 7 oz (200g) cake flour , or all-purpose flour
- 1 teaspoon baking powder
- 7 oz (200g) granulated sugar
- 4 eggs
- 1/2 teaspoon salt
- 4 tablespoons fresh milk, or yoghurt or heavy cream
- 1 teaspoon vanilla essence
- 2 tablespoons brandy
- 3 oz (90g) prunes, cut into raisin-sized pieces + 1 tablespoon flour, mix together
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8 x 8 x 2 inch (20cm x 20cm x 5cm) square cake pan with butter.
- Mix the flour and baking powder, then sift. Add the salt and mix well. Set aside.
- Use an electric mixer to beat the butter and sugar until well combined and pale yellow in color. (Note: The sugar will not be fully dissolved at this stage).
- Add the first egg and beat well after each addition until the mixture is creamy. Scrape down the sides to ensure even mixing. Add vanilla essence and brandy, then mix well.
- Fold the flour into the mixture and mix well. Finally, add the milk (or yogurt/heavy cream) and fold in the prunes. Mix until well combined.
- Pour the mixture into the greased baking pan. Gently shake the pan to distribute the cake mixture evenly.
- Bake until golden brown and cooked through, about 40 minutes. Use a cake tester to check if it's done. Remove from the oven and let it cool on a wire rack for 5 minutes. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this twice, yummy even after leaving it in room temperature for 2 days! Thank you much for sharing.
I am planning to make this and share with colleague in office. Possible to help advise how long i should be baking them in the case of using normal muffin tin?
I will try 30 minutes and check doneness and bake longer if not cooked.
The best!
For a Muslim, we cant take any alcohol, alcohol is prohibited. So can you suggest anything that can replace brandy?
Just skip.
I don’t have brandy and can replace rum?
Yes you can!
Try using a fruit juice instead
Thanks for the recipe. I have replaced brandy by Tia Maria. The cake was moist and yummy.
Can this recipe be doubled?
Tried this recipe but had replaced prunes with blueberries. At the same time, had reduce the sugar by 20g. Tasted wonderful!