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Brandy Butter Cake With Prunes


2 people


1 hour


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.


– 2 1/3 sticks (250 g) unsalted butter, at room temperature – 7 oz. (200 g) cake flour or all-purpose flour – 1 teaspoon baking powder – 7 oz. (200 g) granulated sugar – 4 eggs – 1/2 teaspoon salt – 4 tablespoons fresh milk/yoghurt/heavy cream – 1 teaspoon vanilla essence – 2 tablespoons brandy – 3 oz. (85 g) prunes, cut into raisin-sized pieces + 1 tablespoon flour, mix together

Step 1

Preheat oven to 375°F (190°F).

Step 2

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

Step 3

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

Step 4

Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).

Step 5

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

Step 6

Scrape down the sides for even mixing.

Step 7

Add in vanilla essence, brandy, and mix well.

Step 8

Fold in the flour into the mixture and mix well.

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Thick Brush Stroke



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