Myfreshapplebrandycake Recipes

MY FRESH APPLE BRANDY CAKE

My Fresh Apple Brandy Cake image

YUMMY. I concocted this recipe in an attempt to copy a cake that was served in a deli where I and my co-workers went to have lunch at least twice a week. It comes pretty close to the original, and it keeps well--seems to get better as the days go on, although my family loved it so much it didn't last that many days!!!

Provided by Georgia Girl

Categories Dessert

Time 2h3m

Yield 1 cake

Number Of Ingredients 14

Ingredients

3 cups peeled and chopped apples (I use Granny Smith apples)
5 tablespoons calvados apple brandy
1 1/2 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar, firmly packed
3 large eggs
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup golden raisin
1 cup chopped pecans or 1 cup walnuts
1 1/2 cups moist flaked coconut (I use Angel Flake)

Steps:

Preheat the oven to 350 degrees.
Beat the oil and sugars together.
Add the eggs one at a time, beating well after each one.
Sift the flour, cinnamon, salt and baking soda together.
Add half of the flour mixture gradually to the egg mixture, mixing well.
Add the apple brandy, vanilla and the coconut, mixing well.
Dredge the apples, raisins and nuts in the remaining flour, coating well.
Gradually stir into the cake mixture, mixing thoroughly.
Pour into a well-greased and floured 10 inch tube cake pan.
Bake for 1 hour and 20 minutes (or until a knife blade comes out clean when inserted into the cake.).

BRANDY MOIST CAKE

Brandy Moist Cake image

Make and share this Brandy Moist Cake recipe from Food.com.

Provided by Laurawombat Garcia

Categories Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup margarine
3 cups sifted cake flour
1 3/4 cups sugar
1 teaspoon baking soda
3 egg whites
1 whole egg, minus shell
1/4 salt
1 1/2 cups vanilla yogurt
vegetable oil cooking spray, for pan
1/2 cup brandy
1 teaspoon vanilla extract

Steps:

Cream margarine; gradually add the sugar, beating well with electric mixer set at medium.
Add egg whites 2 at a time, beating well after each addition.
Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well.
Combine flour, soda, and salt; gradually add to yogurt mixture.
Beat and additional minute.
Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray.
Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake.
Yield 16 serves.

Nutrition Facts : Calories 271.4, Fat 7, SaturatedFat 1.6, Cholesterol 16.2, Sodium 171, Carbohydrate 43.1, Fiber 0.4, Sugar 23.1, Protein 4

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

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

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