Brandy Butter Cake With Prunes

This easy-to-make butter cake is delicious, sweet, and made with lots of butter and brandy. This has to be made!

I had some cake flour left over after making the perfect pound cake. We were making Indonesian/Malaysian style layer cake with prunes when I opted to use the cake flour to bake a brandy butter cake with prunes and a touch of brandy as a flavoring addition.

My mother was a big brandy drinker. She drank a shot of brandy every night before she went to sleep, keeping the bottle hidden in the cabinet next to her bed.

She swore by brandy, thinking of it as a magical tonic that could extend one’s life and keep one healthy for all time. Her favorite booze was brandy, which she drank in moderation.

I enjoy the brandy’s scent when it comes to desserts such as kek lapis and (a good) fruit cake.

With some brandy and dried prunes, I adapted my favorite butter cake recipe (plums).

This brandy butter cake with prunes is the finished result. My next-door neighbors loved the cake that I shared with them.

Each serving of this meal has only 176 calories.


  • 250 g of unsalted butter
  • 200 g of all-purpose flour or cake flour
  • 200 g of granulated sugar
  • 85 g of prunes mixed with 1 tablespoon of flour
  • 4 pieces of eggs
  • 4 tablespoons of fresh milk or heavy cream or yoghurt
  • 2 tablespoons of brandy
  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla essence
  • ½ teaspoon of salt


  1. Bake at 375°F (190°F) for about 30 minutes.
  2. Butter an 8-by-8-by-2-inch square cake pan lightly.
  3. Using a sieve, carefully sift the baking powder and flour together. Mix in the salt thoroughly. Set aside for now.
  4. Mix well the butter and sugar with an electric mixer until the mixture is smooth and pale yellow in color. In the meantime, the sugar hasn’t dissolved.
  5. The first egg should be added now. Continue beating until the mixture is creamy, scraping down the sides as necessary.
  6. To ensure an equal mixture, scrape down the edges as necessary.
  7. Mix in the vanilla extract and brandy. Fold the flour into the mixture and thoroughly combine.
  8. Finally, fold the prunes and the milk or yoghurt/heavy cream.
  9. Combine thoroughly. Place the mixture into a well-greased baking dish.  Shake it lightly to spread the cake mixture evenly.
  10. For 40 minutes, bake until the bread is golden brown and crispy.
  11. To see if it’s done, use a cake tester. Allow cooling for 5 minutes on the wire rack after removing from the oven. Serve hot.


Your cake will be a lot moister if you replace the milk with yoghurt or heavy cream.

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