Moosewood Restaurant and Ithaca Children’s Garden (ICG) are pleased to announce a partnership for the 2016 growing season, one Read more →
When raisins are plumped in brandy and folded into a rich sour cream batter, the result is a cake reminiscent of fine old European baking. It is smooth and rich, and every bite of raisin bursts with brandy.
Equipment: 10-inch bundt pan, electric mixer
- 1½ cups raisins
- 3 tablespoons brandy
- 1 cups butter
- 2⅔ cups sugar
- 4 eggs
- 3 cups unbleached white flour
- ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ¾ cup sour cream
- Preheat the oven to 325°. Oil and flour a bundt pan.
- Combine the raisins and brandy in a small bowl and set aside while you prepare the cake batter.
- With an electric mixer, cream the butter with the sugar until light, 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt and set aside.
- Drain the raisins, reserving the brandy.
- Combine the vanilla, sour cream, and reserved brandy and mix until blended.
- Add the flour mixture and the sour cream mixture alternately to the butter-egg mixture, beating well after each addition.
- Stir in the plumped raisins.
- Pour the batter into the prepared pan and bake for about 1¼ hours, until a knife inserted in the cake comes out clean.
- Allow to cool for 10 minutes, then invert onto a serving plate.