I searched for a recipe that had significance for the New Year and discovered the Orange Brandy Cake below, since it brings the consumer good luck, with a lucky coin hidden inside. All I can think of when items are put into a cake, is a trip to the dentist! I did just that favoring a broken molar, after consuming a lovely slice of pie of my making and biting down on a peach pit chunk. Is that luck or what?!
I had the intention of making this cake but after reading it over I decided it resembled the always yummy Brandy Pound Cake offered in Little Neva’s Bakery. The recipe below uses orange juice as well as zest. My cake requires sour cream and I add in 4 pure extracts to exotically dance around the brandy. Serve it with macerated fruit, whipped cream, ice cream or chocolate sauce. Eat it plain, but no matter your version, you will be so satisfied with every bite, down to the last morsel or crumb. Yum!
Moist, extremely flavorful, terrific shelf life and just darn good, this tried and true recipe has been in my possession for many years. The original recipe called for Apricot Brandy but I have since used basic brandy or sometimes blending apricot with it. It had been a favorite with the family and has been shipped around the world many times, arriving in spectacular shape, regardless of the destination. Perfect as a gift, party, treat and made in Virginia, too!
If your curiosity has been peaked here is the link to our adored Brandy Pound Cake: https://www.etsy.com/listing/67054935/pound-cake-butter-rich-moist-embraced?ref=shop_home_active_3
Do give this one from Epicurious a peek, bake it, eat it, let me know what you think.. If you order Little Neva’s pound cake also please let me know what you think! Love feedback!
New Year’s Orange and Brandy Cake
( from Epicurious website)
- 4 large eggs, separated
- 1 cup plus 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted, or a combination of butter and margarine
- 1 1/4 cups freshly squeezed orange juice
- 1/2 cup brandy
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- Grated zest of 1 orange
- Grated zest of 1 lemon
- Whole blanched almonds
- Preheat the oven to 375°F. Grease a 10-inch round cake pan.
- In a large bowl, with an electric mixer, beat the egg yolks with the sugar until light yellow and creamy, about 3 minutes. Add the butter or butter and margarine and beat for 1 minute more. Beat in the orange juice and brandy.
- Whisk together the flour with the baking powder, baking soda and the zests in another large bowl. Add to the yolk mixture and stir with a rubber spatula until incorporated.
- In a large clean bowl, with clean beaters, beat the egg whites until they form soft peaks. Fold them into the batter. Pour the batter into the pan and shake gently to even the top. Decorate the top with almonds.
- Bake the cake for about 1 hour, or until it is golden brown on top and a toothpick inserted into the center comes out clean. Cool on a rack before removing from the pan and serving.