Brandy Baba
This cake is best cooked one day before serving
Ingredients:
Cake:
4 eggs
1 cup sugar
4 tablespoons brandy
1 ¼ cups Self Raising Flour
½ teaspoon baking powder
¼ teaspoon vanilla powder
1 cup sugar
1 cup water
1 cup fruit syrup (from tinned fruit)
lemon juice
4 tablespoons brandy
1 large tin Sliced Peaches, in natural syrup
300g double cream or thickened cream
!-2 teaspoons icing sugar
1 teaspoon vanilla essence
Method:
Syrup:
Boil sugar, water, fruit syrup and lemon juice, until sugar dissolves.
Boil for 1 minute and remove from heat. Add brandy and cool.
Cake:
Grease and flour a kugelhopf tin.
Beat eggs and sugar together until light and fluffy (approx 15-20 minutes).
Add the brandy, a tablespoon at a time, beating well after each tablespoon.
Sift flour, baking powder and vanilla powder together. Fold into egg mixture.
Pour into kugelhopf tin and bake in a moderate oven for about 45 minutes.
Spoon COLD syrup evenly around the cake as soon as it comes from the oven.
Leave the cake in its tin to cool down.
After 2 hours turn the cake (remaining in its tin) upside down onto a plate and refrigerate for several hours.
Again turn the cake (remaining in its tin) right way up for a further few hours.
This allows the syrup to permeate the cake and make it very moist and very delicious.
To serve, turn the cake onto a serving platter.
Cover with the whipped cream, decorate with the sliced peaches.
Whipped Cream:
Add the icing sugar and vanilla essence and whip until thick.
