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
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
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