Title: Kahlua Swirl Cake
Categories: Cake Dessert
Yield: 8 Servings

* 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 350øF.

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"

Re-posted by Lois Flack, CYBEREALM-KOOKNET, (315)786-1120, Watertown, NY

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