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.
Servings: 2 people
Calories: 176kcal
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/yoghurt/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°F).
- Lightly grease an 8 x 8 x 2 inches (20cm x 20cm x 5cm)square cake pan with some butter.
- Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
- Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
- Add in the first egg. Beat well after each addition of egg until creamy.
- Scrape down the sides for even mixing.
- Add in vanilla essence, brandy, and mix well.
- Fold in the flour into the mixture and mix well.
- Finally, add in the milk (or yoghurt/heavy cream) and fold in the prunes. Mix well.
- Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
- Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.
- Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.
Notes
If you use yoghurt or heavy cream instead of milk, your cake will be extra moist.
Nutrition
Serving: 2people | Calories: 176kcal | Carbohydrates: 201g | Protein: 25g | Fat: 118g | Saturated Fat: 71g | Cholesterol: 613mg | Sodium: 740mg | Fiber: 5g | Sugar: 117g