Brandy Cake Recipes

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides; spray with cooking spray. Beat cream cheese and butter in large bowl with mixer until blended. Add 2-1/2 cups sugar; beat until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour until blended; pour into prepared pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 min. (Do not remove cake from pan.)
• Meanwhile, bring water, remaining sugar, cinnamon stick and lemon peel to boil in saucepan; simmer on medium-low heat 10 min. or until reduced to 1 cup. Pour through strainer into measuring cup. Discard strained solids. Stir brandy into strained liquid.
• Use skewer to poke holes in warm cake at 1/2-inch intervals. Drizzle brandy mixture over cake. Let stand (in pan) 1 hour. Use parchment handles to remove cake from pan. Serve topped with COOL WHIP and fruit.

Steps:

• Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• In a large bowl, cream butter, sugar, lemon zest till fluffy.
• Add beaten eggs slowly and whip to form peaks.
• Now add the rest of the flour and mix well.
• Fold in the brandy-fruit mixture.
• Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.

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.

Steps:

• Cream butter; gradually add sugar, beating until mixture is light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking soda, and salt; mix well.
• Combine sour cream, brandy, and flavorings.
• Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
• Cool in pan 10-15 minutes; remove from pan, and cool completely.

Steps:

• Preheat the oven to 350 degrees.
• Beat the oil and sugars together.
• Add the eggs one at a time, beating well after each one.
• Sift the flour, cinnamon, salt and baking soda together.
• Add half of the flour mixture gradually to the egg mixture, mixing well.
• Add the apple brandy, vanilla and the coconut, mixing well.
• Dredge the apples, raisins and nuts in the remaining flour, coating well.
• Gradually stir into the cake mixture, mixing thoroughly.
• Pour into a well-greased and floured 10 inch tube cake pan.
• Bake for 1 hour and 20 minutes (or until a knife blade comes out clean when inserted into the cake.).

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.

Steps:

• Preheat oven to 325°F Generously grease and sugar (Yes, I said SUGAR) a 10-inch tube pan. Pour amount of water in a 13x9 to come half way and place on bottom rack of oven. (This creates a steam in the oven and will make this dense cake really moist) Leave pan in oven during the cooking time as well.
• Beat together butter and sugars in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and brandy.
• Sift together dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.
• Bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (Surface will appear slightly wet.)
• Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely.
• To Prepare Brandy Glaze, Heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly.
• Add powdered sugar, brandy and milk; beat until smooth.
• Drizzle cake with Brandy Glaze. Garnish, if desired. Store tightly covered.