Nana's Chocolate Chip Brandy Pound Cake
"My MIL was a caterer for many years--this is one of her best recipes, and one that all 9 of her grandchildren could not wait to devour!!!"
photo by loof751
- Ready In:
- 2hrs 25mins
- Ingredients:
- 10
- Yields:
-
1 pound cake
ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup butter, softened
- 2 cups superfine sugar
- 1 tablespoon vanilla extract
- 2 tablespoons brandy
- 4 large eggs
- 2 1⁄4 cups flour
- 1 tablespoon cornstarch
- 1⁄2 teaspoon baking powder
- 1 (12 ounce) package mini chocolate chips, at room temp
directions
- Preheat the oven to 325 degrees.
- Cream the cream cheese and the butter together until light and fluffy.
- Add the sugar and cream well.
- Add the vanilla and the brandy, mixing well.
- Add the eggs one at a time, mixing well each time.
- Sift the flour, cornstarch and baking powder together, and fold in the chocolate chips.
- Add the dry ingredients/chips to the egg/sugar mixture gradually, mixing well after each addition.
- Heavily grease a bundt or a 10 inch tube pan, and pour the cake batter into the pan.
- Bake at 325 degrees for 30 minutes.
- Reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This cake is excellent! I wanted to make a spec treat for my DH who has been so tolerant w/me during ZWT & this was truly spec ... an easy fix w/a lovely dense, moist & rich outcome. The recipe makes a lrg cake & I'll prob halve it next time. I used apricot brandy (just what I had on hand), but didn't notice even a subtle flavour of it. No doubt here - a 5 star standout! Thx for posting. -
Hate to review without a taste, but had to leave one comment. The batter was SO yummy (made w bourbon blend-Jack Daniels TN Honey-instead of brandy). I can't cut it open yet as it's for a lunch tomorrow, but it's beautiful and (I cream the heck out of the butter and sugar for any pound cake) the texture LOOKS perfect. BUT it was very near done an hour after dropping the heat, and unlike some of the other posters, my oven's usually pretty accurate. I didn't have a back up thermometer in there, so can't swear to it, but I think 1:20 would have seriously overcooked it. It smells WONDERFUL. Can't wait to taste it tomorrow! -
This cake was delicious! I love the subtle brandy flavor and the richness of the chocolate chips. The cake was easy to make and baked up perfectly - a real winner! Baked in memory of Chef-I-Am, 10/2007. -
Yummy. DH was thrilled with this tasty pound cake. I had no brandy on hand and didn't want to buy it for this small amount, so I used some bourbon instead. Mine got a little more well done on the outside than I'd have liked, but that was due to pan type and oven temp. It disappear in very large slices! -
Made exactly as directed and the family loved this cake. Makes up a beautiful cake. I think that the next time I make this cake I am going to try the peanut butter chips, just because we love peanut butter. Actually, I think you could use any type chips you wanted and it would work fine. Thanks for the great recipe.
see 1 more reviews
Tweaks
-
Yummy. DH was thrilled with this tasty pound cake. I had no brandy on hand and didn't want to buy it for this small amount, so I used some bourbon instead. Mine got a little more well done on the outside than I'd have liked, but that was due to pan type and oven temp. It disappear in very large slices!
-
Delicious!! I made a few small changes due to different packaging sizes: used 200 g of cream cheese (as opposed to 227 g) and 300 g of chopped chocolate (as opposed to 340 g). Also used cognac instead of brandy! After I'd lowered the oven temperature my cake needed only an hour to be done, but I'm pretty sure it's because my oven is on the hot side... So, I think I may have done some damage to the texture of this cake by baking it too quickly in too hot an oven! Still, the taste is delectable!! I prefer this cake cold, straight from the fridge, even. I will certainly make this again, and check my oven before I do! Thanks for a great recipe Georgia Girl!
RECIPE SUBMITTED BY
Georgia Girl
United States
As you can tell, I'm from Georgia---a rather tattered old Southern Belle by now,
but still feisty, I'll have you know!! I've
been married to the same DH for 35 years, and we have two sons. My sweet and lovely
stepdaughter has given us two little grand-
daughters who are the lights of our lives.
We had an antique shop for 7 years back in
the late 80's, and I think we are getting
back into the Biz next month--not a regular
shop again, but just doing some of the shows
once or twice a month. I love to read(I collect biographies),do needlepoint and cross-stitch, go antiqueing, and visit the
grandbabies. My very favorite cookbook is
"The Joy of Cooking" by Irma Rombauer. I got
it at my first bridal shower, and it's still the best for just basic good cooking.
I have tried to get rid of most of my pet
peeves in the hope that other people will
overlook my many faults if I overlook theirs--that's not to say that I don't want
to scream at people who are in the turn lane and don't watch for the turn arrow, but, hey, I have my windows rolled up and
they can't hear me, can they?? Since we are
retired, I have the month off thingie, but
if I had the $$$, I would take the train ride across Canada from Montreal to British
Columbia, visit with I hope our-soon-to-be
in-laws in Vancouver, drive down the Cali-
fornia coast to visit relatives in San Diego
then drive across the U.S. stopping to see
whatever we wanted to see.
