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Puerto Rican Brandy Cake Recipe

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Puerto Rican Cake Recipe Brandy
Puerto Rican Cake Recipe Brandy from the-bcipes.blogspot.com

Description

This delicious cake is a traditional Puerto Rican dessert that is perfect for any occasion. The cake is infused with brandy and has a rich, dense texture that is sure to satisfy your sweet tooth. It is perfect for holidays, birthdays, or any time you want to indulge in a decadent treat.

Prep time:

The preparation time for this cake is about 15 minutes.

Cook Time:

The cooking time for this cake is about 50 minutes.

Ingredients:

  • 1 ½ cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 cup of sugar
  • 1 cup of vegetable oil
  • 4 large eggs
  • 1 cup of brandy
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of lemon zest

Equipment:

  • A mixing bowl
  • An electric mixer
  • A 9-inch cake pan

Method:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease a 9-inch cake pan with cooking spray or butter and flour.
  3. In a mixing bowl, whisk together the flour, baking powder, and salt.
  4. In a separate bowl, beat the sugar and vegetable oil with an electric mixer until smooth and creamy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Gradually add the flour mixture to the egg mixture, mixing until just combined.
  7. Stir in the brandy, vanilla extract, and lemon zest until well combined.
  8. Pour the batter into the prepared cake pan and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Remove the cake from the oven and let it cool for 10 minutes before removing it from the pan.
  10. Allow the cake to cool completely before serving.

Notes:

  • This cake is very moist and dense, so it is important to let it cool completely before serving.
  • You can substitute the brandy with rum or whiskey if you prefer.
  • You can also add chopped nuts or raisins to the batter for added texture.

Nutrition Info:

  • Serving size: 1 slice
  • Calories: 450
  • Total fat: 28g
  • Saturated fat: 4g
  • Cholesterol: 85mg
  • Sodium: 300mg
  • Total carbohydrates: 40g
  • Dietary fiber: 1g
  • Sugar: 26g
  • Protein: 5g

Recipes FAQ:

Can I substitute the vegetable oil with butter?

Yes, you can substitute the vegetable oil with melted butter if you prefer.

Can I make this cake without alcohol?

Yes, you can omit the brandy and use apple juice or orange juice instead.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. Just wrap it tightly in plastic wrap and place it in an airtight container.

Recipe Tips:

  • Make sure to measure the flour accurately to avoid a dry cake.
  • Use room temperature eggs for best results.
  • Do not overmix the batter as it can result in a tough cake.
  • Let the cake cool completely before slicing to avoid it from falling apart.
  • Store the cake in an airtight container at room temperature for up to 3 days.

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