Best Brandy Moist Cake Recipes

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BRANDY CAKE



Brandy Cake image

Combine brandy, cream cheese, cinnamon and lemon peel and more to make a sweet and spicy Brandy Cake. Substitute rum or lemon juice if you wish. Serve up slices of Brandy Cake with dollops of whipped topping or ice cream.

Provided by My Food and Family

Categories     Dairy

Time 2h30m

Yield 16 servings

Number Of Ingredients 12

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup unsalted butter, softened
3 cups sugar, divided
1 tsp. vanilla
6 eggs
3 cups flour
1-1/2 cups water
1 cinnamon stick
2 strips lemon peel (2x1/2 inch)
1/2 cup brandy
2 cups thawed COOL WHIP Whipped Topping
4 cups cut-up mixed fresh fruit (kiwi, mangos, pineapple and strawberries)

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.

Nutrition Facts : Calories 470, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 115 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

NEW YEAR'S ORANGE AND BRANDY CAKE



New Year's Orange and Brandy Cake image

Provided by Aglaia Kremezi

Categories     Mixer     Citrus     Nut     Breakfast     Brunch     Dessert     Bake     New Year's Day     New Year's Eve     Brandy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 10–inch round cake

Number Of Ingredients 11

4 large eggs, separated
1 cup plus 2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted, or a combination of butter and margarine
1 1/4 cups freshly squeezed orange juice
1/2 cup brandy
4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
Grated zest of 1 orange
Grated zest of 1 lemon
Whole blanched almonds

Steps:

  • Preheat the oven to 375°F. Grease a 10-inch round cake pan.
  • In a large bowl, with an electric mixer, beat the egg yolks with the sugar until light yellow and creamy, about 3 minutes. Add the butter or butter and margarine and beat for 1 minute more. Beat in the orange juice and brandy.
  • Whisk together the flour with the baking powder, baking soda and the zests in another large bowl. Add to the yolk mixture and stir with a rubber spatula until incorporated.
  • In a large clean bowl, with clean beaters, beat the egg whites until they form soft peaks. Fold them into the batter. Pour the batter into the pan and shake gently to even the top. Decorate the top with almonds.
  • Bake the cake for about 1 hour, or until it is golden brown on top and a toothpick inserted into the center comes out clean. Cool on a rack before removing from the pan and serving.

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