brandy cake
(1 rating)
Get ready for a brandy new dessert. Be assured that there will be absolutely no rum running away from this tasty cake that's great for any occasion or even no occasion at all. No matter how you slice it, it's downright delish.
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(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
2 Hr 30 Min
Ingredients For brandy cake
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6 eggs, beaten separately
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1 cup butter
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2 scant cups sugar
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1 tsp ground nutmeg
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1 tsp salt
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3 cups cake flour
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2 cups walnuts or pecans, finely chopped
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1 1/2 cups rasins
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1 cup brandy or bourbon
How To Make brandy cake
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1Preheat oven to 300 degrees. Grease and flour a large Bundt-style or ring pan. In a large mixing bowl, add 3 egg yolks, one at a time, beating well after each addition. Add the sugar and beat until light and fluffy. Set aside. In a separate bowl, beat 3 egg yolks, one at a time, beating well after each addition. Add the butter and beat until white in color. Combine both mixtures in a single bowl. Stir together flour, nutmeg and salt until well mixed. Gradually add to batter, mixing well. Soak the raisins in the bourbon and roll the finely chopped nuts in a little flour; stir into batter. In a clean bowl, beat the 6 egg whites. Gently fold the beaten whites into the batter. The batter should be thick and heavy, but a small amount of water can be stirred in if needed to make a batter which can be stirred smoothly. Bake in a 300 degrees oven for 30 minutes, then reduce heat to 275 degrees and bake for 2 to 2 1/2 hours or until cake has begun to pull away from the side of the pan
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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