The cake can be wrapped in foil and refrigerated for one week or frozen for up to two months. Former F&W test kitchen editor Kay Chun employs a combination of sour cream and buttermilk for a ...

Let the brandy soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. For a rich and moist cake, spoon over a few tablespoons of brandy ...