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From: heins@trwrba.UUCP (Michael T. Heins)
Newsgroups: net.cooks
Subject: Brandy cake
Message-ID: <1573@trwrba.UUCP>
Date: Tue, 27-Aug-85 22:04:51 EDT
Article-I.D.: trwrba.1573
Posted: Tue Aug 27 22:04:51 1985
Date-Received: Sun, 1-Sep-85 13:08:12 EDT
Organization: TRW EDS, Redondo Beach, CA
Lines: 43

[Line-eater line]
I have a few favorite recipies I want to share.  The first is for a
Brandy cake which I got from a friend a few years ago.  It has always
elicited favorable comments at office parties and other special occasions.


		Brandy Cake

	1 pkg. yellow cake mix
	1 pkg. instant vanilla pudding
	4 eggs
	1/2 cup oil (unsaturated, of course)
	1/2 cup water
	1/2 cup brandy
	1/2 cup chopped pecans

	Mix it all together except for pecans.  Arrange pecans on the
	bottom of a greased Bundt pan.  Pour in batter and bake at
	325 F for about 1 hour.  Prepare glaze (below).  Remove cake
	from oven and pierce top thorougly with toothpick.  Immediately
	pour hot glaze over hot cake (much bubbling and commotion).
	Cool for an hour or so, then gently remove from pan.

	Note: The brandy flavor is *quite* prominent.  You may wish to
	replace half the brandy with water to tame it down a bit.


		Glaze

	1/4 lb butter
	1 cup sugar
	1/4 cup water
	1 oz brandy

	Boil butter, sugar, and water for 1 minute.  Remove from heat
	and add brandy.


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