Made with melted ice cream, this rich marble cake is as close as you can come to actually eating a Brandy Alexander. Be sure to use a good sipping brandy, because quality counts when it comes to flavor.
Brandy Alexander Marble Cake
Makes 1 (9x5) loaf
- 1 cup (227 grams) unsalted butter, melted
- ½ cup (100 grams) granulated sugar
- 4 tablespoons (52 grams) brandy, divided
- 2½ cups (350 grams) melted Tillamook Vanilla Ice Cream, divided
- 2 large eggs (100 grams), lightly beaten
- 3⅓ cups (417 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 2 tablespoons (10 grams) unsweetened cocoa powder
- ¼ teaspoon ground nutmeg
- Confectioners’ sugar, for dusting
- Preheat oven to 325°F (170°C). Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together melted butter, granulated sugar, and 3 tablespoons (39 grams) brandy. Whisk in 2 cups (275 grams) melted ice cream and eggs. Whisk in flour, baking powder, and salt until smooth.
- Place 1 cup (325 grams) batter in a small bowl, and whisk in cocoa and remaining ½ cup (75 grams) melted ice cream. Whisk nutmeg into remaining batter; batters will be thick. Pour half of nutmeg batter into prepared pan. Pour cocoa batter on top. Pour remaining nutmeg batter on top. Using a knife, swirl batters together.
- Bake until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let cool in pan for 10 minutes. Using a wooden pick, poke warm cake all over, and drizzle with remaining 1 tablespoon (13 grams) brandy. Let cool slightly. Using excess parchment as handles, remove from pan. Let cool completely on a wire rack. Just before serving, dust with confectioners’ sugar.