Brandy Butter Cake with Prunes

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.

How Many Calories Per Serving?

This recipe is only 176 calories per serving.

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Brandy Butter Cake with Prunes Recipe

Servings 2 people

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.

Calories 176 kcal

Author Bee | Rasa Malaysia

Ingredients

• 2 1/3 sticks unsalted butter, at room temperature (250 g)
• 7 oz cake flour or all-purpose flour (200 g)
• 1 teaspoon baking powder
• 7 oz granulated sugar (200 g)
• 4 eggs
• 1/2 teaspoon 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)

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Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Lightly grease an 8 x 8 x 2 inches square cake pan with some butter.

3. 3

   Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.

4. 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. 5

   Add in the first egg. Beat well after each addition of egg until creamy.

6. 6

   Scrape down the sides for even mixing.

7. 7

   Add in vanilla essence, brandy, and mix well.

8. 8

   Fold in the flour into the mixture and mix well.

9. 9

   Finally, add in the milk (or yoghurt/heavy cream) and fold in the prunes. Mix well.

10. 10

    Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.

11. 11

    Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.

12. 12

    Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

Recipe Notes

If you use yoghurt or heavy cream instead of milk, your cake will be extra moist.

Nutrition Facts

Brandy Butter Cake with Prunes Recipe

Amount Per Serving (2 people)

Calories 176 Calories from Fat 1062

% Daily Value*

Fat 118g182%

Saturated Fat 71g444%

Cholesterol 613mg204%

Sodium 740mg32%

Potassium 855mg24%

Carbohydrates 201g67%

Fiber 5g21%

Sugar 117g130%

Protein 25g50%

Vitamin A 4150IU83%

Calcium 256mg26%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: Baking

Keyword: Brandy Butter Cake with Prunes