From: kclemens@engin.umich.edu(Kristina Clemens)
Date: Thu, 21 Oct 93 18:33:02 -0400
KAHLUA SWIRL CAKE
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from "KAHLUA--Recipe Book"
Streusel Filling:
1/3 cup packed brown sugar
1/3 cup chopped pecans
1/4 tsp. cinnamon
1/4 tsp. mace (this spice makes the cake!)
Cake:
2 cups sifted all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. mace
1/2 cup butter or margarine, softened
1-1/4 cups granulated sugar
2 eggs
1 tsp. vanilla
3/4 cup sour cream
3/4 cup Kahlua
Kahlua Glaze:
3/4 cup sifted powdered sugar
2 Tbsp. softened butter
1 Tbsp. Kahlua
1) Grease and flour 9 in. fluted tube pan. Preheat oven to 350 F.
2) Prepare Streusel Filling:
Mix ingredients and set aside.
3) Prepare Cake batter:
Resift flour with baking powder, soda, salt and mace. (I
never do any sifting, but this is what the recipe calls for)
In large bowl, combine butter, sugar, eggs, and vanilla.
Beat 2 min. on medium speed (batter may appear curdled).
On lowest speed, blend in flour alternately with sour cream
and Kahlua.
4) Turn 1/3 batter into prepared pan. Cover with 1/2 Streusel
Filling, an additional 1/3 batter and remaining Streusel.
Top with remaining batter.
5) Bake on rack below oven center for 45 min., or until golden
brown. Remove and let stand 10 min. Invert on cake rack;
cool till lukewarm (with pan on top).
6) While cake is cooling, prepare Kahlua Glaze:
Combine ingredients and beat until smooth.
7) Remove pan and spoon glaze over top of lukewarm cake. Top
with pecan halves if desired. Serves 8-10.
8) Enjoy!
KAHLUA BANANA BRUNCH CAKE
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1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Optional: sifted powdered sugar
Grease 10 in. tube pan well. Preheat oven to 350 F. Cream butter and
sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining
ingredients except coconut and nuts. Beat on low speed until mixture
is well blended. On medium speed, beat 2 min., scraping bowl as you
beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45
to 50 min., or until golden brown. Remove from oven; let stand 10
min. Invert on cake rack; remove pan. When fully cooled, dust with
powdered sugar, if desired.
Serves 10-12.
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