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
- Bake at 375°F (190°F) for about 30 minutes.
- Butter an 8-by-8-by-2-inch square cake pan lightly.
- Using a sieve, carefully sift the baking powder and flour together. Mix in the salt thoroughly. Set aside for now.
- 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.
- The first egg should be added now. Continue beating until the mixture is creamy, scraping down the sides as necessary.
- To ensure an equal mixture, scrape down the edges as necessary.
- Mix in the vanilla extract and brandy. Fold the flour into the mixture and thoroughly combine.
- Finally, fold the prunes and the milk or yoghurt/heavy cream.
- Combine thoroughly. Place the mixture into a well-greased baking dish. Shake it lightly to spread the cake mixture evenly.
- For 40 minutes, bake until the bread is golden brown and crispy.
- 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.