Kahlua Swirl Cake

* Streusel Filling: 1/3 c Packed brown sugar 1/3 c Chopped
pecans 1/4 t Cinnamon 1/4 t Mace (this spice makes
– the cake!)
* Cake:
2 c Sifted all-purpose flour
1 t Baking powder 3/4 t Baking soda 3/4 t Salt 1/2 t Mace 1/2 c
Butter or margarine,
– softened 1 1/4 c Granulated sugar
2 Eggs
1 t Vanilla 3/4 c Sour cream 3/4 c Kahlua
* Kahlua Glaze: 3/4 c Sifted powdered sugar
2 T Softened butter
1 T 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: Re-sift 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!

from “KAHLUA–Recipe Book”