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 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.
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