Recipe - Kahlua Swirl Cake

* Streusel Filling: 1/3 cup Packed brown sugar 1/3 cup Chopped pecans
One fourth t Cinnamon One fourth t Mace (this spice makes
the cake!)
* Cake:
2 cup Sifted allpurpose flour
1 t Baking powder Three fourths t Baking soda Three fourths t Salt One half t Mace One half cup Butter
or margarine,
softened 1 One fourth cup Granulated sugar
2 Eggs
1 t Vanilla Three fourths cup Sour cream Three fourths cup Kahlua
* Kahlua Glaze: Three fourths cup Sifted powdered sugar
2 T Softened butter
1 T Kahlua

1) Grease and flour 9 in. fluted tube pan. Preheat oven to 350øF.

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 One half 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 810.

8) Enjoy!

from "KAHLUARecipe Book"

Reposted by Lois Flack, CYBEREALMKOOKNET, (315)7861120, Watertown, NY

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini