mixture and dry ingredients alternately and stir until well combined. Discard bowl and mixer as needed. Pour the
batter into the prepared bundt pan.Bake for 50-60 minutes or until a toothpick inserted in the center comes out
clean. Remove from oven, but do not remove from pan.
5. Use the smaller end of a toothpick or similar sized instrument to poke holes in the shortcrust pastry. Get closer,
but not all the way.6. In a small saucepan add sugar, butter and brandy. Heat over medium-low heat, stirring very
frequently, until melted. Don’t let it boil. Remove from heat and add vanilla.Reserve 1/3 cup butter icing.
7. Pour slowly and carefully over the drill holes. Allow the cake to cool on a cooling rack for 30 minutes from the
time you remove it from the oven until you turn it over. Once the cake is inverted and cooled, gently brush the
remaining frosting over the top of the cake.
NOTES
• Butter and flour the cake pan very well as there is a lot going on here and you don’t want it to stick. I love
Bakers Joy, a non-stick baking spray, but I didn’t have it this time so I really had to work with butter and flour to
get all those corners.
• You can substitute milk and vinegar for a cup of buttermilk, or save the money and mix the buttermilk yourself
as directed in the recipe.
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