Mother's Day Brandy Cake
Source of Recipe
Marla
List of Ingredients
Mother's Day Brandy Cake
4 ea Eggs, separated
1/2 c Sugar, divided in half
1 c Flour, sifted
1 ts Baking Powder
1/4 ts Cinnamon
1 pinch salt
5 ts Melted butter
1/2 c Almonds, chopped
Brandy Sauce:
2 c water
1 3/4 c Sugar
1 tb light corn syrup*
3/4 c brandy
Recipe
Grease a 2 quart baking dish and set aside. Preheat oven to 375F.
Beat egg whites with one-half of the sugar until stiff and stiff peaks form.
Beat yolks lightly and add to the other half of the sugar. Add yolks to
egg whites.
Combine all dry ingredients and fold into the eggs. Add the melted butter.
Stir in nuts.
Pour batter into the casserole and bake about 1/2 hour.
For Brandy Sauce:
Boil water, sugar, and corn syrup until it forms a ball (236 F). Add the
brandy.
When cake is still warm, use a thin skewer
to make small holes all over;
pour Brandy Sauce evenly over the cake.
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