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Brandy Cake
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Brandy Cake

2 Hr(s) 30 Min(s)
30 Min(s) Prep
2 Hr(s) Cook
Brandy, cream cheese, cinnamon and lemon peel combine to make this sweet and spicy cake. Substitute rum or lemon juice if you wish.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup unsalted butter, softened
3 cups sugar, divided
1 tsp. vanilla
6 eggs
3 cups flour
1-1/2 cups water
1 cinnamon stick
2 strips lemon peel (2x1/2 inch)
1/2 cup brandy
2 cups thawed COOL WHIP Whipped Topping
4 cups cut-up mixed fresh fruit (kiwi, mangos, pineapple and strawberries)
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Please use alcohol responsibly.
Let's Make It
1
Heat oven to 325ºF.
2
Line 13x9-inch pan with parchment, with ends of parchment extending over sides; spray with cooking spray. Beat cream cheese and butter in large bowl with mixer until blended. Add 2-1/2 cups sugar; beat until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour until blended; pour into prepared pan.
3
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 min. (Do not remove cake from pan.)
4
Meanwhile, bring water, remaining sugar, cinnamon stick and lemon peel to boil in saucepan; simmer on medium-low heat 10 min. or until reduced to 1 cup. Pour through strainer into measuring cup. Discard strained solids. Stir brandy into strained liquid.
5
Use skewer to poke holes in warm cake at 1/2-inch intervals. Drizzle brandy mixture over cake. Let stand (in pan) 1 hour. Use parchment handles to remove cake from pan. Serve topped with COOL WHIP and fruit.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this delicious cake.
Tip 2
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until slightly softened.
Tip 3
Substitute
Substitute rum or 1/4 cup lemon juice (squeezed from the peeled lemon) for the brandy.
Tip 4
How to Peel the Lemon
Wash the lemon. Starting at one end of lemon, use vegetable peeler to remove lengthwise strips of peel, being careful to not peel through to bitter white membrane under peel. Wrap the peeled lemon tightly and reserve for another use.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 12g
60%
Trans Fat 0.5g
Cholesterol 120mg
40%
Sodium 85mg
4%
Total Carbohydrates 63g
23%
Dietary Fibers 2g
7%
Sugars 43g
86%
Protein 6g
12%
Vitamin A
25%
Vitamin C
25%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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