Recipe: Kahlua Swirl Cake

Kahlua Swirl Cake
rec.food.recipes/Natalie Adams Bendure
From KAHLUA Recipe Booklet
Serves 8-10

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

Grease and flour 9 in. fluted tube pan. Preheat oven to 350 F.

Prepare Streusel Filling:
Mix ingredients and set aside.

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.

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.

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).

While cake is cooling, prepare Kahlua Glaze:
Combine ingredients and beat until smooth.

Remove pan and spoon glaze over top of lukewarm cake. Top with pecan halves if desired.