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Method:
Make syrup and set aside to cool.
Preheat oven and grease muffin tins. Melt butter and allow it to
cool. Sift flour, baking powder and salt together. Beat
eggs with rotary beater until frothy, add sugar gradually and continue
beating until thick and light. Mix in melted butter and brandy,
then fold in the dry ingredients. Half fill muffin tins with
batter and bake in a hot preheated oven for 10 - 15 minutes or until
cakes are golden brown. Remove from tins, dip briefly into syrup
for no more than a second and put on a cake cooler to dry.
Syrup: Put sugar and water
into a small saucepan and dissolve sugar over low heat. Boil
hard for 2 minutes, then allow to cool and stir in brandy.
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