Snacks & baking
Brandewyn-koek (brandewynkoek)
Raisin cake soaked in brandy, soft and fragrant, traditionally made for the festive season. It keeps well for a long time and becomes even more moist as it matures.
Ingredients
Ingredients
Imbibage
Pâte
Spices & seasoning
Optional extras
Instructions
- The day before, soak the raisins in the brandy for at least 4 hours, or overnight.
- Preheat the oven to 170 °C and butter a 20 cm cake tin.
- Beat the butter with the sugar until pale and creamy, then add the eggs one by one.
- Add the flour, baking powder, cinnamon and a pinch of salt, alternating with the milk.
- Fold the raisins and their soaking liquid into the batter, then pour into the tin.
- Bake for 50 to 60 minutes, until a knife inserted comes out dry.
- Leave to cool slightly in the tin before turning out. Optionally brush with a little extra brandy.
Variations and tips
Alcohol-free version. Replace the brandy with apple juice and add a spoonful of cider vinegar to keep some tanginess.
More ideas
Koeksister55 min · 4 serv. · budget-friendlyMalva pudding1 h 05 · 6 serv. · budget-friendlySoetpatats (Afrikaans candied sweet potato)1 h 05 · 4 serv. · budget-friendlySosatie45 min · 4 serv.Boeber50 min · 4 serv. · budget-friendlyEaster bread (paasbrood)1 h 10 · 8 serv. · budget-friendlyVetkoek40 min · 4 serv.Potjiekos3 h 30 · 6 serv.
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
Original Ecomely recipe.