Brandy-Soaked Almond Cake recipe

Brandy-Soaked Almond Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Almond cake

A great alternative to Christmas cake or other celebration cakes, this is a moist and delicious almond cake that benefits from a drizzle of brandy syrup at the end. The result is a fabulous, mouth-watering cake.

6 people made this

IngredientsServes: 10

  • 225g butter
  • 300g caster sugar
  • 4 eggs, separated
  • 375g self-raising flour
  • 250ml milk
  • 1 teaspoon almond extract
  • 475ml water
  • 200g caster sugar
  • 125ml brandy
  • 1 teaspoon vanilla extract

MethodPrep:25min ›Cook:1hr45min ›Ready in:2hr10min

  1. Preheat an oven to 150 C / Gas 2. Grease and flour a 20cm round baking tin.
  2. Beat the butter and 300g of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract.
  3. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the cake mixture; mixing just enough to evenly combine. Pour the mixture into prepared tin.
  4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 90 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the tin.
  5. Bring the water and 200g of sugar to the boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a skewer, then slowly saturate the cake with the brandy syrup.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (3)

by Kaporet

I thought the cake was a little bland and entirely too sweet. However, this is a good base to start with. The texture was very nice and dense. I think I'll try using some spices and almond flour (instead of the extract) and try cutting the amount sugar in the cake next time.-23 Nov 2009

by Liomarys RS

Absolutely delish. Reminds me of Puerto Rican birthday and wedding cake. Love it. Not overpowering sugar just the right amount for the almond to stand out. Buena receta! We even ate the crumbs!!!!-21 Jun 2017

Classic Fruitcake

Almost 50 years ago, my grandma started the tradition of baking fruitcakes for the holiday season, the kind packed full of iridescent red and green jelly fruits. She passed them out to all of her friends and neighbors, then shipped the rest to family members.

My parents always looked for to a slice loaf of that special fruitcake. Although she normally included walnuts, Grandma left them out of my parents’ batches because of Mom’s allergy. The loaves came wrapped in cheesecloth and foil to keep them as moist as possible, not dry and crumbly like tradition makes them out to be.

Grandma carefully packed the loaves in her suitcase for when she and Grandpa flew out for Christmas, and my parents always made sure to buy brandy for the occasion. Never to drink… Just to soak the slices in!

With how many servings the adults snuck after lunch, dinner, dessert, and as mid-afternoon snacks, Grandma began bringing an extra loaf or two so they wouldn’t run out before Christmas dinner. They loved their fruitcake!

Last year, my grandma was hospitalized for all of the fall and holidays, so I stood in as the substitute and baked fruitcake cookies to bring out when we flew down to visit the hospital on Christmas. This year, although Grandma is fully healthy again and visiting in a week with Grandpa, I wanted to try making my own fruitcake before she arrived so my parents wouldn’t have to wait until December 23.

This Classic Clean Fruitcake is the result! Although it shares a name with Grandma’s, this one is much healthier than her version. It’s made with entirely clean, wholesome ingredients without anything processed—and nothing iridescent!

Let’s start with the quick bread base. It contains 100% whole wheat flour and just 1 tablespoon of butter. Despite whole wheat baked goods getting a bad reputation for being overly dry, this one is anything but! It’s sweetened with maple syrup, which adds extra moisture, and the Greek yogurt provides all of the tenderness of butter for a fraction of the fat and calories.

Now for the star of the show… The fruit! I selected a variety of dried fruit : cranberries, blueberries, apricots, and pineapple. Each one adds a rich pop of color and unique flavor. Tangy, sweet, classic, and bright. Use whatever you have on hand no need for a special trip to the grocery store!

But the most important part is to soak the dried fruit in brandy before mixing it into the batter. The longer, the better! I left mine for nearly 24 hours, so every bit of fruit released a hint of brandy’s apple undertones. The fruitcake didn’t need any extra brandy for soaking the slices after baking, but… I’m sure my family wouldn’t object to a little drizzle!

If you prefer a non-alcoholic version , substitute apple juice or white grape juice for the brandy. You must soak the dried fruit in something. Otherwise, it will soak up the moisture from the batter, and the loaf will turn out drier and not so tender.

My mom passed through town last week after a stressful day up in the mountains. When she walked in our front door, I told her I had something sitting on the counter for her. She squinted at the far end of the kitchen, spotted this Classic Clean Fruitcake , and her eyes lit up brighter than a 5-year-old’s on Christmas morning. “Fruitcake. ” she practically exclaimed.

I wonder how much of it actually survived the drive back to her own house…

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    1. Place both raisins, currants, dates and almonds in a large bowl. Add the brandy, mix to combine and cover with plastic wrap. Allow to soak in a cool dark place overnight, mixing occasionally.
    2. Preheat oven to 140°C (275°F). Line a 20cm (8-inch) square cake tin with 2 layers of non-stick baking paper. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 8 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Set aside.
    3. Add the flour, baking soda, cinnamon and allspice to the soaked fruit and mix well, ensuring the fruit is evenly coated with flour. Add the butter mixture and stir until well combined. Spoon into the tin and smooth the top. Bake for 2 hours or until cooked when tested with a skewer.
    4. Spoon over the extra brandy while the cake is still warm. Allow to cool completely in the tin, before turning out onto a cake stand or plate to serve.
    5. Keep this cake in an airtight container in a cool, dark place for up to 2 months.

    From Christmas: Feasts and Treats © 2019 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers.

    Tips for making a traditional aged fruitcake recipe:

    • The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake. Although I usually try to give alternative options to liquor as an ingredient, I can&rsquot really offer a substitute for the liquor in this recipe. Sorry, it&rsquos just too integral to the flavor of the cake.
    • As the name Brand-Aged Fruitcake, implies, this recipe needs to be made several weeks, or even several months, before you want to serve it. I usually bake my fruitcakes by mid-October so they&rsquore well-aged by Christmas. My husband likes to say that the cake is ready if his tongue tingles a little when he takes a bite. Am I scaring you yet? No? Ok, great&hellip
    • Since I&rsquoll never waste an opportunity to eat marzipan, I finish my cakes with a layer of marzipan and a layer of fondant.
    • But you don&rsquot need to decorate the cakes at all. Fruitcake can certainly be served without any icing or marzipan.

    See how moist the cake and fruit are? It&rsquos the brandy!

    Watch the recipe video to see how to make and decorate a Brandy Aged Fruitcake.

    If you love this recipe please consider giving it 5 stars.

    Recipe Summary

    • 3 cups sifted all-purpose flour
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup sour cream
    • ½ teaspoon rum flavored extract
    • 1 teaspoon orange extract
    • ¼ teaspoon almond extract
    • ½ teaspoon lemon extract
    • 1 teaspoon vanilla extract
    • ½ cup apricot brandy
    • 1 cup butter
    • 3 cups white sugar
    • 6 eggs

    Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.

    Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.

    Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

    What Makes This Almond Fruitcake – Victoria Recipe Better?

    The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Almond Fruitcake – Victoria.

    Ready to make this Almond Fruitcake – Victoria Recipe? Let’s do it!

    Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

    1 c All-purpose flour -ginger (1 oz)
    Pinch salt 1 c Unsalted butter softened
    2 1/4 c Mixed golden and dark 1 c Plus 2 T sugar
    -raisins (72 oz) 4 Eggs (room temperature)
    1/2 c Chopped mixed candied 8 oz Ground almonds (2 1/4 C),
    -orange and lemon peel Grated zest of 1 orange
    -(3 ozs) Whole almonds for garnish
    1/4 c Finely chopped candied

    Butter deep 8×3-inch layer cake pan. Line bottom and sides with
    buttered waxed paper, allowing waxed paper to extend about 1/2 inch
    above rim of pan. Preheat oven to 300’F. In small bowl, combine
    flour and salt. Set aside. In medium bowl, combine raisins, candied
    peel, and candied ginger. Toss with 1/4 C of the flour mixture until
    all fruit is coated. Set aside.

    In large mixer bowl, beat butter at medium speed of electric mixer
    until creamy. Gradually add sugar, beating until light and fluffy.
    Beat in eggs, one at a time, alternately with half the ground
    almonds, beating well after each addition. Gradually stir in
    remaining ground almonds and flour mixture. Fold in fruit and orange
    zest. Pour into pan, smoothing top.

    If desired, decorate top with whole almonds.

    Bake at 300’F for 1 3/4 to 2 hours until skewer inserted in center
    comes out clean. Cool in pan set on rack 30 minutes. Gently loosen
    waxed paper from sides of pan with a knife. Remove cake from pan.
    Peel off waxed paper. Cool cake on rack. Wrap cooled cake in
    brandy-soaked cheesecloth, then in foil. Refrigerate at least
    overnight before slicing.

    Almond cake with strawberries & ginger chantilly Less dense than your typical pound cake. A perfect spring dessert

    To me, the almond is the queen of nuts. Almonds are refined, not too fatty and extremely nutritious – and they have a delicate aroma that’s a great complement to so many foods. This cake is a celebration of the succulent kernel every spoonful is filled with the wonderful texture of ground almonds and the exquisite flavor of almond essence.

    Trifle Cake

    Variations: Easy Fruit Trifle Apples and Cream Trifle Banana Cream Trifle Black and Orange Trifle Black Forest Trifle Chocolate Raspberry Trifle Peaches and Cream Trifle Raspberry Lemon Trifle Strawberry Shortcake Trifle Tropical Fruit Trifle

    stock photo

    Trifle, a quintessential English dessert. Today, the basic ingredients of a trifle are always the same: sponge cake soaked in sherry and perhaps brandy, covered with raspberry jam and then an egg custard, all topped by whipped cream. The top is traditionally decorated with angelica (a plant stem crystallized with sugar) and glace cherries, but fresh fruit is a modern option. However, opinions on the ingredients vary greatly! Trifle is usually served in a large cut glass bowl so that the layers of cake, jam, custard and cream can be appreciated.

    There is no record of the origin of the name trifle appeared as early as 1598, not in its current composition and bBy the middle of the 18th century, trifles included ratafia (almond-flavored biscuits) or macaroons soaked in sweet wine, covered with custard and topped with whipped cream. In Victorian times, it was regarded as a way of finishing up stale sponge cakes, which were soaked in wine, amd layered with left over custard. Left over cream was poured it on top and the dessert was consumed right away since there wasn't good refrigeration, if at all. The dessrte should not be soggy at all.

    If you aren't concerned about serving a traditional English trifle dessert, you can be very creative. While a sponge cake is traditional and holds up well to being moistened with liqueurs or sweet wine, any type of cake tastes delicious, as does pairing it with flavored pastry cream, chocolate sauce, Italian or Swiss Meringue Buttercream, different flavored liqueuers or jam, fruit syrup, crushed amaretti cookies, frosting, a sprinkling of toasted nuts, crushed candy - you get the idea

    This is a great dessert to make if you have left over cake scraps or other ingredients.

    4 tablespoons sugar
    2 tablespoons cornstarch
    2 large egg yolks
    2 cups whole or 2% milk
    1 teaspoon vanilla extract

    Assembly Ingredients
    2 recipes Priscilla&rsquos Orange Sponge Cake or Basic Genoise Cake Tutorialor 1 recipe (two, 9 x 2-inch layers) Cream Cheese Pound Cake or 1 recipe Grandma's Angel Food Cake (or already made)

    1/4 cup marsala wine, rum or brandy (optional)
    1 cup seedless strawberry jam (or raspberry) or any type
    2 cups fresh strawberries or raspberries or a mix of fruit
    additional fresh fruit for garnish

    Whipped Cream
    1 1/2 cups heavy cream
    1 or 2 tablespoons sugar
    2 teaspoons vanilla extract

    For the custard: Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skim from forming, and refrigerate until completely chilled, about 2 hours.

    Assemble the trifle (same for low-fat version)
    1. Cut cake into 2 x 1-inch pieces or tear cake into large pieces. Arrange a layer of cake pieces in the bottom of a trifle or large glass bowl.

    2. Sprinkle cake with some of the marsala then spread a layer of raspberry jam over the cake then scatter some of the raspberries over the jam. Pour some of the custard over the berries.

    3. Repeat layering, ending with custard. Cover with plastic wrap and refrigerate for at least 3 hours.

    Scoop trifle portions into serving bowls. Garnish with additional fruit.

    Just before serving:
    Make the Whipped Cream - put heavy cream, sugar and vanilla extract into a large, well-chilled mixing bowl. Beat cream with a whisk or electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Decorate with large dollops of whipped cream, sealing to the edge of the bowl to keep the moisture in the cake.

    Serves 10-12
    1 recipe Grandma&rsquos Angel Food Cake
    2 recipes Easy Pineapple or Any Flavor Pastry Cream Filling
    2 bags, 1 pound each, frozen fruit or equivalent sliced fresh fruit
    1/3 cup sugar
    1-1/2 cups heavy cream

    additional fresh fruit for garnish

    1/3 cup sherry or other liqueur, or sweetened or unsweetened juice

    1. Mix fruit with sherry and fruit. If you don't want to use alcohol, use a little juice instead. You want the fruit to be sitting, but not swimming, in a bit of juice.
    2. Whip the cream.
    3. To assemble:
    Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Make sure you refrigerate your Trifle a couple of hours before serving so the flavors have a chance to meld. To serve, simply scoop out servings with a large spoon. You can also make individual servings by placing the layers in large wine goblets or in individual parfait glasses.

    Apples and Cream Trifle
    -- Yellow or Spice Cake, Apple Pie Filling and Custard
    Banana Cream Trifle -- White or Chocolate Cake, Sliced Bananas, Custard
    Black and Orange Trifle: Instead of a white cake or pound called for in the recipe, make a Dark Chocolate Fudge Cake or an Orange Pound Cake (or buy an already made one).
    Tint the whipped cream in the recipe with orange food coloring, added right before you start to whip it. Flavor it with orange extract.
    Or, you can tint the custard orange, as well. If making it from scratch, add the coloring to it when you add in the vanilla or use orange extract. You can also tint Instant Vanilla Pudding Mix. Add it in with the milk.
    You can substitute the custard filling with Instant Chocolate Pudding made from a mix and use it with an Orange Pound Cake.
    Or, substitute raspberry jam with apricot chunky fruit spread or orange marmalade. Use canned Mandarin Oranges instead of raspberries or strawberries.
    Black Forest Trifle -- Chocolate Cake, Cherry Pie Filling and Custard
    Chocolate Raspberry Trifle -- Chocolate Cake, Raspberries and Custard
    Peaches and Cream Trifle -- Angel Food Cake, Sliced Peaches, Optional Alcohol: Peach Schnapps or Brandy
    Raspberry Lemon Trifle -- Yellow or Lemon Cake, Lemon Pie Filling and Raspberries
    Strawberry Shortcake Trifle -- Yellow or Angel Food Cake, Custard and Strawberries
    Tropical Fruit Trifle -- Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut

    When Your Baptist Mama Makes A Tipsy Fruitcake

    She's torn between her reverence for a family recipe and her aversion to strong drink.

    The holiday season presents a prickly moral dilemma for my mother. Her signature dessert is a meticulously faithful execution of Great-Aunt Margaret&aposs Christmas fruitcake recipe, which must be soaked in peach brandy. But Mama&aposs a Southern Baptist, so drinkin&aposs a sin. Nary a drop of alcohol is ever allowed in her home (though she has been known to allow herself a sip of champagne punch in MY home, provided it was made from a Southern Living recipe and therefore sin-free).

    Why not simply forego the brandy? Because Aunt Margaret decreed that the fruitcake must be soaked, and soaked it shall be. Even though this venerable family cook passed away many years ago, we dare not tinker with her time-honored dessert. Somehow, Aunt Margaret would know. And she would NOT be pleased.

    At first, Mama had my cousin&aposs husband purchase the spirits for her, insisting that he deliver them to her back door, just in case anyone from the church might drive by during the drop. But then her bag man up and moved down to the coast, leaving Mama without a supplier. For a while, Daddy had to pinch hit, but that was never an ideal solution—guilt by association and all that.

    Finally, I remedied her situation by getting married. (I&aposm not saying I wed my beloved because Mama needed a brandy runner, but the marriage did work in her favor.) And y&aposall, this is some more recipe. My uncle swears (swunnies?) that he can get high off a single slice of brandy-soaked fruitcake. It&aposs not that strong. But it&aposs definitely soaked, so maybe you could get stewed if you have one (slice) too many.

    Though the brandy delivery issue is resolved, yet another fruitcake controversy is brewing. Mama noticed a suspicious drop in the brandy level from one Christmas to the next and accused Daddy of sipping. His defense: "That&aposs just normal evaporation."

    WATCH: The Most Googled Christmas Recipe In The South

    You can rest assured that it&aposs not "tweezer food" or anything with wheatgrass in the ingredient list. We&aposd be willing to bet sugar&aposs involved. But that&aposs just an educated guess.

    How to make your fruitcake

    The night before

    • MEASURE almonds, raisins, currants and lemon peel into a large bowl. Thinly slice dates using a sharp knife. (They should measure about 2-1/2 cups.) Stir into almond mixture.
    • DRAIN cherries, saving 1/4 cup juice, then slice thickly. Stir cherries into almond mixture along with 3/4 cup brandy. Cover tightly and leave at room temperature overnight. Stir occasionally.
    • COMBINE pineapple (and its juice) and 2 cups sugar in a heavy-bottomed saucepan. Cook, uncovered, over medium-low 30 min to reduce most of liquid. Stir frequently, especially near end of cooking, to prevent burning. Remove from heat. Stir in jam and 1/4 cup each maraschino-cherry juice and brandy. Cover and refrigerate.

    Baking day

    Choose square pans that are at least 3 in. high. The finished batter measures 24 cups this amount will fit into a set of 3 graduated wedding-cake pans (a 7-1/2-in., a 5-1/2-in. and a 4-in. pan) and an 8ࡪ-in. loaf pan.

    When baked, each cake will be 2-1/2 in. high. (You can use other pans such as loaf pans and square pans. Just make sure to leave space at top for batter to rise.) Lightly grease pans, then line with heavy brown paper or foil, dull-side out. Grease paper or foil well.

    • PREHEAT oven to 275F. In a large bowl, using a fork, stir flour with spices, salt and baking soda until blended. Sprinkle 1 cup of this mixture over fruit-and-almond mixture. Toss with your hands until all fruit is lightly coated. Set aside.
    • MEASURE butter and 2-1/4 cups sugar into a large mixing bowl. Beat with an electric mixer at medium speed until creamy. Beat in eggs one at a time. Continue to beat at low speed. Gradually beat in one-third of flour mixture, followed by half of pineapple mixture. Repeat additions, ending with flour mixture.
    • POUR over flour-coated fruit and almonds. Mix with your hands until fruit is evenly coated. Divide mixture between prepared pans, leaving a 1-in. space at top of each pan for batter to rise. Smooth tops.
    • BAKE in centre of preheated 275F oven 3 to 3-1/2 hours, depending on sizes of pans. After cakes have baked 1 hour, lay a large sheet of heavy foil over tops of pans to prevent crusts from darkening. A small loaf takes about 2-3/4 hours the 7-1/2-in. square cake will need about 3-1/2 hours. Cakes are done when they are fairly firm to the touch in centre and a skewer inserted in centre right to bottom of pan comes out without any batter on it. It may have a little sticky raisin or cherry attached to it.
    • When cakes are done, remove from oven. Place pans on a cake rack to cool, 15 to 30 min. Run a sharp knife around edges of pans, then turn out cakes onto a rack. Carefully peel off paper and cool cakes completely.
    • To store, wrap cooled fruitcakes in brandy-soaked cheesecloth, if you wish (this is not essential, as cakes are very moist). Overwrap in foil and store in the refrigerator or another cool place. Cakes keep well in the refrigerator for months.

    Makes one 1-1/2 lb (5-3/4 kg) fruitcake. Nutrients per 15 g slice: 55 calories, 1 g protein, 9 g carbs, 2 g fat


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