Time 3h20m Yield 10 Number Of Ingredients 10 Steps:
Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan. Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan. Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.
Time 40m Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans. Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.
Time 1h20m Yield 16 serving(s) Number Of Ingredients 11 Steps:
Cream margarine; gradually add the sugar, beating well with electric mixer set at medium. Add egg whites 2 at a time, beating well after each addition. Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well. Combine flour, soda, and salt; gradually add to yogurt mixture. Beat and additional minute. Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray. Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake. Yield 16 serves.
Yield Makes two 9-inch loaf cakes and two 8-inch round cakes Number Of Ingredients 22 Steps:
At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day. When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside. In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet. In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside. In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit. Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely. Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners’ sugar or frosted with royal icing.
More about “brandy moist cake recipes”
Time 1h30m Yield 8-10 serving(s) Number Of Ingredients 19 Steps:
Preheat the oven to 300F. In a medium bowl, combine the sugar, salt, nutmeg, cinnamon, ginger, baking soda and flour and set aside. In another larger bowl, beat the eggs until pale coloured, then add the peanut oil and buttermilk. Mix in the dried plums and nuts. Gradually add the flour mixture to the egg mixture, mixing well. Pour the batter into a buttered 8 by 8 inch square baking pan and bake for 1 hour, or until a tester inserted in the middle of the cake comes out clean. Let the cake cool for an hour before filling. To make the brandy cream filling combine the cream, sugar, vanilla and gelatin in a medium saucepan. Heat over medium heat until the mixture is steamy and hot, but not boiling. In a large bowl whisk the egg yolks; pour the hot cream mixture over the yolks while whisking. Strain back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens. Remove from the heat and add the brandy. Let cool for 10 minutes. Whisk in the softened butter and chill. Refrigerate until ready to use. Split the cake by cutting horizontally and fill with the chilled brandy cream. Return the cake to the fridge for at least an hour before serving. You can dust the top with icing sugar before serving if you wish. Note: to oven dry Italian plums, split them in half lengthwise and remove the pit. Place skin side down on a sheet of baking parchment or foil on a baking pan and place in a 200F oven for 10 to 12 hours or overnight.
