Brandy Moist Cake Recipe

Name: Brandy Moist Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup margarine; 3 cups sifted cake flour; 1 3/4 cups sugar; 1 teaspoon baking soda; 3 egg whites; 1 whole egg, minus shell; 1/4 salt; 1 1/2 cups vanilla yogurt; vegetable oil cooking spray, for pan; 1/2 cup brandy; 1 teaspoon vanilla extract

Servings: persons

1/2 cup margarine
3 cups sifted cake flour
1 3/4 cups sugar
1 teaspoon baking soda
3 egg whites
1 whole egg, minus shell
1/4 salt
1 1/2 cups vanilla yogurt
vegetable oil cooking spray, for pan
1/2 cup brandy
1 teaspoon vanilla extract

1
Cream margarine; gradually add the sugar, beating well with electric mixer set at medium.
2
Add egg whites 2 at a time, beating well after each addition.
3
Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well.
4
Combine flour, soda, and salt; gradually add to yogurt mixture.
5
Beat and additional minute.
6
Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray.
7
Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup margarine, 3 cups sifted cake flour, 1 3/4 cups sugar, 1 teaspoon baking soda, and more.

Yes, Brandy Moist Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brandy Moist Cake

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