Extravagant Fruit Pound Cake with Brandy. Great recipe for Extravagant Fruit Pound Cake with Brandy. I added homemade brandy-soaked fruits into a pound cake batter. Coating the fruits with flour prevents them from sinking to the bottom.
Her signature dessert is a meticulously faithful execution of Great-Aunt Margaret's Christmas fruitcake recipe, which must be soaked in peach brandy. But Mama's a Southern Baptist, so drinkin's a sin. Wrap the cake in two layers of plastic wrap and set aside at room temperature. You can cook Extravagant Fruit Pound Cake with Brandy using 8 ingredients and 14 steps. Here is how you cook that.
Ingredients of Extravagant Fruit Pound Cake with Brandy
- It’s 100 grams of Butter.
- Prepare 70 grams of Sugar.
- You need 2 of Eggs.
- You need 110 grams of White flour.
- It’s 1/2 tsp of Baking powder.
- You need 130 grams of Brandy-soaked fruit.
- It’s 1 tbsp of Brandy.
- Prepare 2 tbsp of Brandy for brushing on top.
Glue the cake to a cardboard cake circle using a dab of royal icing. Trim the cake cardboard to the same size as the cake. Coating the fruits with flour prevents them from sinking to the bottom. Let the cake settle for a few days, then the brandy flavor will really settle in.
Extravagant Fruit Pound Cake with Brandy step by step
- Bring the eggs and butter to room temperature. Line the pound cake pan with parchment paper, and preheat the oven to 170℃. https://cookpad.com/us/recipes/151090-how-to-neatly-line-a-cake-pan-with-parchment-paper.
- Cut the brandy-soaked fruit into 1 cm chunks, and lightly pat dry excess water with a paper towel..
- Measure all the ingredients. Combine the flour and baking powder, and sift. Set aside 1 tablespoon..
- Cream the butter until it becomes as soft as mayonnaise. (When you are in a hurry, microwave for about 50 seconds at 300 W right after taking out from the fridge.).
- Add the sugar, and mix well until the mixture becomes white and fluffy..
- Beat the eggs well, gradually add to the bowl, and mix. When you add them at once or when they are cold, the mixture will separate..
- Add the brandy. Brandy used to soak fruit will be even more flavorful..
- Add the sifted flour and baking powder, and fold in until there are no flour streaks..
- Coat the fruit with the flour mixture set aside during Step 2 (to prevent from sinking in the batter), and mix with the Step 8 batter..
- Pour the batter into the pan. Drop it on the counter a few times to remove air bubbles, then bake for 40 – 45 minutes at 170℃..
- Take it out from the oven after 11 – 12 minutes. Score the center of the cake so the finish will look beautiful (optional)..
- When baked, remove from the pan. Brush the cake surface with plenty of brandy while the cake is still hot..
- Let it cool on a rack, tightly cover with plastic wrap, and let it set for at least one day. The brandy will be absorbed by the cake and taste more delicious after 2 – 3 days..
- I used this recipe for brandy-soaked fruits. https://cookpad.com/us/recipes/147071-fruit-preserved-in-brandyrum.
The cake'll be moist and even more delicious. Cream margarine; gradually add the sugar, beating well with electric mixer set at medium. In another bowl, cream shortening and sugar until light and fluffy. Wrap each cake in a cloth moistened in brandy. If you wish, you may cover the tops with almond paste (marzipan) and candied fruit.
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