Nana’s Chocolate Chip Brandy Pound Cake: A Timeless Delight
Ah, Nana’s Chocolate Chip Brandy Pound Cake—this recipe is a treasured gem from the collection of a dedicated caterer and beloved grandmother whose cakes were the highlight of many family gatherings. This delectable dessert, cherished by all nine of her grandchildren, is a cake that promises to fill your kitchen with the aroma of pure comfort and indulgence. With a harmonious blend of rich cream cheese, velvety butter, and the subtle warmth of brandy, this pound cake is the epitome of homemade goodness.
Preparation Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: One pound cake
Ingredients:
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons brandy
- 4 large eggs
- 2 1/4 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1/2 cup cornstarch
- 1 teaspoon baking powder
Instructions:
-
Preheat the Oven
Begin by preheating your oven to 325°F (165°C). This ensures that your cake bakes evenly and rises to perfection. -
Prepare the Cream Mixture
In a large mixing bowl, cream together 1 cup of softened cream cheese and 1 cup of softened unsalted butter until the mixture is light, fluffy, and well-combined. This step is crucial for achieving a tender and moist cake texture. -
Incorporate the Sugar
Gradually add 2 cups of granulated sugar to the creamed butter and cream cheese mixture. Continue to mix until the sugar is fully integrated and the mixture becomes smooth and creamy. -
Add Vanilla and Brandy
Stir in 1 tablespoon of vanilla extract and 2 tablespoons of brandy, blending well to ensure the flavors are evenly distributed throughout the batter. -
Mix in the Eggs
Add 4 large eggs to the mixture, one at a time. Make sure to beat well after each addition to maintain a smooth and homogeneous batter. -
Prepare Dry Ingredients
In a separate bowl, sift together 2 1/4 cups of all-purpose flour, 1/2 cup of cornstarch, and 1 teaspoon of baking powder. Sifting helps to aerate the flour and ensures that there are no lumps in your dry ingredients. -
Fold in Chocolate Chips
Gently fold 1 cup of semisweet chocolate chips into the sifted dry ingredients. This step adds delightful bursts of chocolate throughout your cake. -
Combine Wet and Dry Ingredients
Gradually add the dry ingredients and chocolate chips to the wet mixture. Mix thoroughly after each addition to ensure that everything is well combined. Be careful not to over-mix, as this can affect the texture of your cake. -
Prepare the Baking Pan
Generously grease a bundt pan or a 10-inch tube pan to prevent the cake from sticking. Pour the prepared batter into the pan, spreading it out evenly. -
Bake the Cake
Place the pan in the preheated oven and bake at 325°F (165°C) for 30 minutes. After this time, reduce the oven temperature to 300°F (150°C) and continue baking for an additional 1 hour and 20 minutes. This two-stage baking process helps ensure a moist interior while developing a beautifully golden crust. -
Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, turn it out onto a wire rack to cool completely before slicing. The cake is best enjoyed at room temperature and can be served plain or with a dusting of powdered sugar for an extra touch of elegance.
Enjoying Nana’s Chocolate Chip Brandy Pound Cake
Nana’s Chocolate Chip Brandy Pound Cake is not just a dessert; it’s a slice of family history and a symbol of the love and care that goes into every home-baked treat. With each bite, you’ll savor the rich flavors of cream cheese and butter, complemented by the warm notes of brandy and the indulgent sweetness of chocolate chips. Perfect for gatherings or a special treat for yourself, this pound cake is sure to become a favorite in your own recipe collection.
So, gather your ingredients, preheat your oven, and get ready to create a dessert that’s as timeless and cherished as Nana’s legacy. 🍰✨
