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Brandy Butter Cake with Prunes

Monday, June 17, 2013 2:56

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I like prune Kek Lapis but never attempt making because it’s too patience-trying. I don’t drink but do love the aroma of brandy added into bakes. The end result of this brandy butter cake is really moist and soft. I shared with my neighbor and they too enjoyed the cake.

Recipe source: Rasa Malaysia

Ingredients:Makes one 8 x 8 x 2-inches cake

250g unsalted butter, at room temperature
200g cake flour or all-purpose flour
1 tsp baking powder
200g granulated sugar
4 eggs
1/2 tsp salt
4 tablespoons fresh milk/yoghurt/heavy cream (I used yoghurt)
1 teaspoon vanilla essence
2 tablespoons brandy
3 oz (I used about 85g) prunes, cut into raisin-sized pieces + 1 tablespoon flour (mix together)

Method:

1. Preheat oven to 375°F.

2. Lightly grease an 8 x 8 x 2 inches square cake pan with some butter (I used 8” round pan).

3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.

4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).

5. Add in the first egg. Beat well after each addition of egg until creamy.

6. Scrape down the sides for even mixing.

7. Add in vanilla essence, brandy and mix well.

8. Fold in the flour into the mixture and mix well.

9. Finally, add in the milk (or yoghurt/heavy cream) and fold in the prunes. Mix well.

10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.

11. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked.

12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.

Cook’s Note:

If you use yoghurt or heavy cream instead of milk, your cake will be extra moist.

Source: http://yummykoh.blogspot.com/2013/06/brandy-butter-cake-with-prunes.html

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