Brandy Almond Cake Recipes

Steps:

• Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Dust pan with flour; tap out excess. Using electric mixer, beat 3/4 cup sugar and butter in large bowl until light and creamy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Mix in kirsch, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; smooth top.
• Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
• Transfer cake to platter. (Can be made 1 day ahead. Store airtight at room temperature.) Dust with powdered sugar and serve.

Steps:

• 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.

Steps:

• Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
• Chill dough, covered, 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
• Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
• Cut loaves into 3/4-inch slices with a serrated knife.
• Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

Steps:

• Preheat oven to 350°F Lightly butter a 9-inch round cake pan; set aside.
• With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more.
• Stir together the flour, baking powder and salt; lightly fold almond paste into the batter.
• Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped.
• To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.