Egg And Brandy Cake Recipe
Introduce this egg and brandy cake to your craving taste buds. They'll never ever want anything else for a long time to come. If you have a lot of eggplant eggs on hand then egg and brandy cake is the recipe you should opt for. I hope that this egg and brandy cake recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
1/2 oz. (1/2 cake) fresh (compressed) yeast
2 tablespoons (3T) warm milk
1 lb. (4 cups) strong plain(all-purpose) flour
1 teaspoon salt
6 oz. (3/4 cup) castor (superfine) sugar
4 eggs, beaten
1 oz. (2T) butter, melted
3 tablespoons brandy
Glaze:
1 egg yolk
2 tablespoons (3T) milk
2 oz. soft (light) brown sugar
Directions
Cream the yeast with the milk.
Sift the flour and salt into a warmed bowl.
Stir in the sugar.
Make a well in the centre.
Pour in the eggs, butter, brandy and yeast liquid.
With one hand or a wooden spoon, gradually draw the dry ingredients into the liquid and beat until a smooth dough is formed.
Turn onto a lightly floured surface and knead thoroughly for 5-7 minutes until smooth and elastic.
Place in a clean bowl, cover and leave in a warm place for 2 hours or until risen to twice the size.
Turn onto a floured surface and knead lightly for 5 minutes.
Shape into an 8 inch round.
Put into a greased 8 inch cake tin and press to the sides.
Beat the egg yolk with the milk and brush over the dough.
Sprinkle with brown sugar.
Put into an oiled polythene (plastic) bag and leave in a warm place for 20 minutes.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 10 minutes then reduce the temperature to 375°F, Gas Mark 5 and bake for a further 55-60 minutes until golden brown.
Remove from the tin and cool on a wire tray.
Sift the flour and salt into a warmed bowl.
Stir in the sugar.
Make a well in the centre.
Pour in the eggs, butter, brandy and yeast liquid.
With one hand or a wooden spoon, gradually draw the dry ingredients into the liquid and beat until a smooth dough is formed.
Turn onto a lightly floured surface and knead thoroughly for 5-7 minutes until smooth and elastic.
Place in a clean bowl, cover and leave in a warm place for 2 hours or until risen to twice the size.
Turn onto a floured surface and knead lightly for 5 minutes.
Shape into an 8 inch round.
Put into a greased 8 inch cake tin and press to the sides.
Beat the egg yolk with the milk and brush over the dough.
Sprinkle with brown sugar.
Put into an oiled polythene (plastic) bag and leave in a warm place for 20 minutes.
Remove from the bag.
Bake in a hot oven, 425°F, Gas Mark 7 for 10 minutes then reduce the temperature to 375°F, Gas Mark 5 and bake for a further 55-60 minutes until golden brown.
Remove from the tin and cool on a wire tray.
