Nana's Chocolate Chip Brandy Pound Cake
Indulge in the rich, nostalgic flavors of Nana's Chocolate Chip Brandy Pound Cake, a dessert that perfectly balances decadence and charm. This moist and buttery pound cake is infused with a splash of brandy for a subtle, sophisticated kick, while semi-sweet chocolate chips are folded into the batter for bursts of sweetness in every bite. Baked to golden perfection in a classic bundt pan, this cake is easy to whip up with pantry staples like all-purpose flour, eggs, and milk, making it an ideal treat for special occasions or casual gatherings. Garnished with a dusting of powdered sugar, it’s as visually delightful as it is delicious. Serve it simply or pair it with coffee or tea to elevate your dessert spread. Perfect for fans of pound cake and chocolate, this recipe is a timeless classic with a twist!
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Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 tablespoons brandy
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.5 cups whole milk
- 1 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (160°C) and grease a 10-inch bundt pan with butter or nonstick spray. Lightly dust the pan with flour, tapping out any excess.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer on medium speed.
Step 3
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and brandy until combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Step 6
Gently fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even surface.
Step 8
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs.
Step 9
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Step 10
Optional: Once cooled, dust the top with powdered sugar for a decorative touch.
Step 11
Slice and serve your Nana's Chocolate Chip Brandy Pound Cake. Enjoy with a cup of coffee or tea!
Nutrition Facts
| Serving size | (1380.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4772.8 |
| Total Fat 168.2g | 0% |
| Saturated Fat 93.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1006.6mg | 0% |
| Sodium 1977.9mg | 0% |
| Total Carbohydrate 770.1g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 512.2g | |
| Protein 71.1g | 0% |
| Vitamin D 213.7IU | 0% |
| Calcium 326.9mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 809.5mg | 0% |
Source of Calories