Table of Contents
Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight. Preheat oven to 350 degrees F (180 degrees C). In a large bowl, cream butter, sugar, lemon zest till fluffy. Add beaten eggs slowly and whip to form peaks. Now add the rest of the flour and mix well. Fold in the brandy-fruit mixture.
Add the brandy, orange zest and the lemon zest and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until creamy. Finally, fold gently with a spatula the whipped egg whites.
Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well. Combine flour, soda, and salt; gradually add to yogurt mixture.
Use skewer to poke holes in warm cake at 1/2-inch intervals. Drizzle brandy mixture over cake. Let stand (in pan) 1 hour. Use parchment handles to remove cake from pan. Serve topped with COOL WHIP and fruit. You’ll know it’s a special occasion when you get to enjoy a serving of this delicious cake.
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