Brandy Cake

Name: Brandy Cake
Ingredients: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 cup unsalted butter, softened; 3 cups sugar, divided; 1 tsp. vanilla; 6 eggs; 3 cups flour; 1-1/2 cups water; 1 cinnamon stick; 2 strips lemon peel (2x1/2 inch); 1/2 cup brandy; 2 cups thawed COOL WHIP Whipped Topping; 4 cups cut-up mixed fresh fruit (kiwi, mangos, pineapple and strawberries)

12 ingredients

20 steps

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup unsalted butter, softened
3 cups sugar, divided
1 tsp. vanilla
6 eggs
3 cups flour
1-1/2 cups water
1 cinnamon stick
2 strips lemon peel (2x1/2 inch)
1/2 cup brandy
2 cups thawed COOL WHIP Whipped Topping
4 cups cut-up mixed fresh fruit (kiwi, mangos, pineapple and strawberries)

Directions

1

Heat oven to 325 degrees F.
2

Line 13x9-inch pan with parchment, with ends of parchment extending over sides; spray with cooking spray.
3

Beat cream cheese and butter in large bowl with mixer until blended.
4

Add 2-1/2 cups sugar; beat until light and fluffy.
5

Blend in vanilla.
6

Add eggs, 1 at a time, beating well after each addition.
7

Gradually beat in flour until blended; pour into prepared pan.
8

Bake 1 hour or until toothpick inserted in center comes out clean.
9

Cool 15 min.
10

(Do not remove cake from pan.)
11

Meanwhile, bring water, remaining sugar, cinnamon stick and lemon peel to boil in saucepan; simmer on medium-low heat 10 min.
12

or until reduced to 1 cup.
13

Pour through strainer into measuring cup.
14

Discard strained solids.
15

Stir brandy into strained liquid.
16

Use skewer to poke holes in warm cake at 1/2-inch intervals.
17

Drizzle brandy mixture over cake.
18

Let stand (in pan) 1 hour.
19

Use parchment handles to remove cake from pan.
20

Serve topped with COOL WHIP and fruit.