Why do you put brandy in cakes?

Brandy is added to cakes for a variety of reasons, mainly to enhance flavor and texture:

Flavor:

* Complexity and Depth: Brandy adds a rich, complex, and slightly sweet flavor to cakes, which can complement the other ingredients. It provides a warm, boozy note that can elevate the overall taste profile.

* Intensification: Brandy can enhance the flavors of other ingredients like spices, fruits, or chocolate. For example, brandy can intensify the cinnamon and nutmeg flavors in a spice cake.

* Fruit Enhancement: Brandy is especially well-suited for fruit cakes, as it helps to enhance the flavors of dried fruits and spices, creating a complex and luxurious taste.

Texture:

* Moistness: Brandy's alcohol content acts as a humectant, which means it helps to retain moisture in the cake. This results in a softer, more moist cake that doesn't dry out quickly.

* Tenderness: Brandy also helps to tenderize the cake batter, making it lighter and more airy. This is particularly beneficial for dense cakes like fruitcakes.

* Preservation: Brandy has preservative properties that can help extend the shelf life of cakes, especially those with rich ingredients like dried fruits or nuts.

Other Considerations:

* Traditional Use: In some cases, brandy is used in cake recipes out of tradition. It's a classic ingredient in many European and American cake recipes, passed down through generations.

* Flavor Variations: The type of brandy used can influence the flavor of the cake. For example, a fruity brandy like apricot brandy might be a good choice for a fruitcake, while a more robust brandy like cognac might be better suited for a chocolate cake.

Important Note: The alcohol content in brandy evaporates during baking, so the cake will not be alcoholic.