Brandy Cake

    2 hours 5 minutes

    This is an easy to make cake that is then drenched in a homemade Brandy syrup. Very rich and delicious. I have use it as an adult's birthday cake.

    6 people made this

    Serves: 10 

    • Cake
    • 250g butter
    • 1 1/2 cups (330g) white sugar
    • 4 eggs, separated
    • 3 cups (375g) self-raising flour
    • 1 cup (250ml) milk
    • 1 teaspoon almond essence
    • Brandy Syrup
    • 2 cups (500ml) water
    • 1 cup (220g) white sugar
    • 1/2 cup (125ml) brandy
    • 1 teaspoon vanilla essence

    Preparation:35min  ›  Cook:1hour30min  ›  Ready in:2hours5min 

    1. Cake: Preheat an oven to 150 degrees C. Grease and flour 20cm round cake tin.
    2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour.
    3. Add the room-temperature egg yolks one at a time allowing each egg yolk to blend into the butter mixture before adding the next.
    4. Pour in the flour alternately with the milk mixing until just incorporated. Stir in the almond essence.
    5. Whisk egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your whisk straight up; the egg whites should form a sharp peak that holds its shape.
    6. Fold the egg whites into the batter mixing just enough to evenly combine. Pour the batter into prepared cake tin.
    7. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 90 minutes.
    8. 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.
    9. Brandy Syrup: Bring the water and sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer then add brandy and vanilla essence.
    10. 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 toothpick then slowly saturate the cake with the brandy syrup.

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    Reviews in English (3)


    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  (Review from Allrecipes USA and Canada)


    Bland and way too dense. Even with simple syrup it's still missing something.  -  02 Oct 2014  (Review from Allrecipes USA and Canada)


    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  (Review from Allrecipes USA and Canada)