Brandy Butter Cake

This is my first cake. Yeah, finally. I've baked quite a few items, but never cake or cookies. You can tell roast pork is closer to my heart than sweet treats. But I recently got a mixer, and decided to start with the simple, humble butter cake. Only I didn't have enough butter, so I threw in a tablespoon or two of brandy butter instead. It lent a lightly heady and festive fragrance to the end product.


Brandy butter cake. This was nice. Soft and fluffy when just out of the oven, but became like pound cake when chilled. For those who want the recipe, here it is.

INGREDIENTS:
220g butter (basically one 250g block minus 1-2 tablespoons)
1-2 tablespoons of brandy butter (depending on taste)
180g caster sugar (I used 150g brown sugar)
5 eggs
200g self-raising flour
half teaspoon vanilla essence

METHOD:
1. Line a 9" baking tin and grease the sides. Preheat oven at 170 degrees C.
2. Use the 'K' beater and beat butter and sugar until creamy and light.
3. Add eggs one at a time, and mix until well-combined.
4. Add flour and fold in using low speed.
5. Add the vanilla essence and mix evenly.
6. Pour mixture into baking tin and bake in oven for about 45-50 minutes.


But I suppose it only works for you if you like brandy. Available in Cold Storage (price varies from outlet to outlet, between S$6+ to S$8.05)

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