Chocolate Brandy Cake


Golden raisins -1/3 cup soaked in 2 tbsps of brandy for 4-5 hours

All purpose flour – 1 cup

Baking powder – 1 tsp.

Unsweetened Cocoa powder – 2 rounded tbsp (heaped)  (I used Al Ali)

Salt – a generous pinch

Butter – 100 g. (softened)

Caster sugar – slightly less than 1 cup

Vanilla essence – 1 tsp.

Eggs – 2 big

Whole milk– 1/2 cup


Preheat your oven to 180C.

Sift together the all purpose flour, cocoa powder, salt and baking powder.

Cream together butter and caster sugar till fluffy. Add the eggs one by one and  beat well after each addition.

Add the vanilla essence . Beat well till you feel no grains of sugar.

Gently fold in the sifted flour in 2 additions alternated with the whole milk.

Finally fold in the raisins soaked in brandy.

Pour the batter into a 2 lb loaf tin ( I used a non-stick pan).

Bake in the preheated oven for 40 minutes.

This entry was posted in Baking, Cake, Chocolate, Continental. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s