Despite not needing icing, this wonderfully moist cake is good with nut icing.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup butter, softened
- ½ cup castor sugar or superfine sugar
- ¼ cup brown sugar
- 4 tablespoons brandy
Instructions
- In a medium bowl, beat the butter until it is really soft and light. Gradually blend in the castor sugar and brown sugar, then finally mix in the brandy. Spoon into a ramekin or small dish, and rough up the top. Cover with plastic wrap, and store in the refrigerator for up to 2 weeks.
Reviews
4.26.22 Even if you use a superfine sugar (I actually used Splenda®), when you add the brown sugar, you’re going to have a texture that will be a bit grainy, not super smooth. And for me, that’s wasn’t a major problem. I blended all the ingredients except the brandy, and was concerned that 1/4 cup (4T) of brandy would make the texture runny. I cut the brandy amount in half which gave me the spreading consistency that I like, but didn’t lose the brandy flavor. I typically have some type of flavored spread in the fridge for breakfast muffins, biscuits, toast, and croissants, and I’ll occasionally make this one. My 4-star rating is based on using half the amount of brandy specified in the recipe.
i dissolved the brown sugar in the brandy to avoid the sugar grit….ended up with a soupy mess. use way less brandy!!