Brandy Raisin Cake | Boozy Pound Cake for the Holidays

This cake not only has brandy infused raisins, but also an abundance of brandy brushed on top. It's soft and moist, with contrasting texture... a perfect holiday cake!
#holidaycake #asmrbaking #poundcake

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Brandy Raisin Cake (23x4.5x3.5cm)
Butter 45g
Icing sugar 40g
Egg 80g
Almond powder 45g
Pastry flour 33g
Baking Powder 1g

Raisin 45g
Brandy 20

Pistachio 25g

Day 0: Add brandy to raisin and leave to macerate overnight.
Day 1: Leave the butter at room temperature to soften. Leave the egg at room temperature to warm up. Pour the brandy raisin through a sieve and set both aside for later. Chop the pistachio and set it aside for later.
Preheat oven to 170C. In a mixing bowl, add butter and sifted icing sugar and mix with a whisk until slightly whitened.
Add sifted almond powder to the mixture and mix until combined. Add egg and mix until well combined. Add sifted pastry flour and baking powder and fold gently until the flour is no longer visible. Add raisins and mix until the raisin is evenly distributed.

In a greased mold, add a layer of chopped pistachio, then all the cake mixture. Top with the rest of the pistachio. Bake in preheated oven at 170c for 28min.

📝Before you start baking, read this for a more successful project : https://www.pastrynotes.com/kitchen-e...

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