Rating: 3.8 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This cake is great for wedding cakes or birthdays.

Gallery

Recipe Summary test

prep:
25 mins
cook:
1 hr 45 mins
additional:
1 hr 10 mins
total:
2 hrs 80 mins
Servings:
10
Yield:
1 - 8 inch round cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch round baking pan.

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  • Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour alternately with the milk, mixing until just incorporated. Stir in the almond extract. Beat egg whites until stiff peaks form in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the egg whites into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Cut any excess cake so that it is flush with the sides of the pan.

  • Bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. Reduce heat to a simmer, then add brandy and 1 teaspoon vanilla extract. Simmer for 2 to 3 minutes and remove from heat. Allow syrup to cool to room temperature. Prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the brandy syrup.

Nutrition Facts

567 calories; protein 7.2g; carbohydrates 79.2g; fat 21.3g; cholesterol 125.2mg; sodium 646.6mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
06/22/2017
Absolutely delish. Reminds me of Puerto Rican birthday and wedding cake. Love it. Not overpowering sugar just the right amount for the almond to stand out. Buena receta! We even ate the crumbs!!!! Read More
(1)

Most helpful critical review

Rating: 3 stars
11/23/2009
I thought the cake was a little bland and entirely too sweet. However this is a good base to start with. The texture was very nice and dense. I think I'll try using some spices and almond flour (instead of the extract) and try cutting the amount sugar in the cake next time. Read More
(12)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
11/23/2009
I thought the cake was a little bland and entirely too sweet. However this is a good base to start with. The texture was very nice and dense. I think I'll try using some spices and almond flour (instead of the extract) and try cutting the amount sugar in the cake next time. Read More
(12)
Rating: 2 stars
10/02/2014
Bland and way too dense. Even with simple syrup it's still missing something. Read More
(3)
Rating: 5 stars
06/22/2017
Absolutely delish. Reminds me of Puerto Rican birthday and wedding cake. Love it. Not overpowering sugar just the right amount for the almond to stand out. Buena receta! We even ate the crumbs!!!! Read More
(1)
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