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

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Ingredients

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