Recipe(tried): Liqueur Cakes - Swirl Cake, Coffee Cream Cake, Irish Cream and Coffee Pound Cake and Frozen Cappuccinos

Here are some recipes I have to share with you...Hope you find one you like! I included a yummy frozen drink just for the heck of it too! Hope all is well in your part of the world... :-)

Swirl Cake (I haven't tried this one myself but the combination of flavors and textures looked pretty good..I love pecans in baked goods from time to time)

2 cups sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon mace
1/2 cup butter, softened
1 1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup sour cream
3/4 cup coffee liqueur
Pecan halves for decoration (optional)

Grease and flour 9 inch fluted tube pan (bundt). Prepare streusel filling** Preheat oven to 350 degrees F. Resift flour with baking powder, soda, salt and mace. In large bowl, combine butter, sugar, eggs and vanilla. Beat 2 minutes on medium speed (batter may appear curdled) On lowest speed, blend in flour alternately with sour cream and liqueur. Turn 1/3 batter into prepared pan. Cover with 1/2 streusel filling, and additional 1/3 batter and remaining streusel. Top with remaining batter. Bake on rack below oven center for 45 minutes, or until golden brown. Remove and let stand 10 minutes. Invert pan on cake rack; cool till lukewarm. Remove pan. Spoon on glaze** Garnish with pecan halves if desired.
Serves 8-10

Streusel Filling

Mix 1/3 cup brown sugar, 1/3 cup chopped pecans, 1/4 teaspoon each of cinnamon and mace.

Glaze

Combine 3/4 cup sifted powdered sugar, 2 tablespoons softened butter and 1 tablespoon liqueur; beat until smooth. Spoon over lukewarm cake.

Coffee Cream Cake
(This makes a nice little cake..however it doesn't get rid of much of the liqueur..lol)Perhaps experiment with replacing the 3 tablespoons water/coffee mixture with the irish cream??

5 eggs -- room temperature
1 cup sugar
1/2 teaspoon instant coffee powder
3 tablespoons water -- boiling
1 teaspoon vanilla
1 cup all purpose flour -- sifted
1 teaspoon baking powder
2 cups whipping cream
2 tablespoons sugar
1/4 cup coffee -- very strong cold
2 tablespoons coffee liqueur
walnut; chopped -- toasted
chocolate coffee beans

Preheat oven to 350~. Separate eggs. Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10" tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool. For frosting: Whip cream with 2 tablespoons sugar until soft peaks form. Add coffee and liqueur and beat until stiff. Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired). Chill until whipped cream is slightly firm. Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving.

I know you said you didn't want a poundcake recipe but it is a pretty darn good one..but you are right about Nan's..I made it as well and we all enjoyed it very much!! Well..here goes....

Irish Cream & Coffee Pound Cake

1 1/2 cups butter or margarine -- soften
3 cups sugar
6 large eggs
1 1/2 tablespoons instant coffee granules
1/4 cup water -- boiling
1/2 cup Irish cream liqueur
4 cups flour
1 teaspoon vanilla
1 teaspoon almond extract
-----Irish cream glaze-----
1 teaspoon instant coffee granules
2 tablespoons water -- boiling
1 1/2 tablespoons Irish cream liqueur
2/3 cup powdered sugar
3 tablespoons sliced almonds -- toasted

Beat butter at medium speed with an electric mixer, about 2 minutes. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Dissolve coffee granules in boiling water; stir in liqueur. Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in extracts. Pour batter into a greased and floured 10" bundt pan. Bake at 300~ for 1 hour and 40 minutes or until tested done. Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack. Brush with Irish cream glaze and sprinkle with toasted almonds.

GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.I don't know how warm it is in Australia this time of year but this is a coffee lover's delight...I don't even know if you like coffee Eggy...I love coffee as much as I love tea!
Frozen Cappuccinos

2 cups Freshly brewed espresso -- cooled to
room temperature
4 cups Ice cubes
1/2 cup Half-and-half or whole milk
1/4 cup Superfine sugar -- plus
2 tablespoons Superfine sugar -- or to taste
2 tablespoons Cocoa powder
1/2 cup Kahlua or other coffee-flavored liqueur -- if desired
Cinnamon -- for garnish

In a blender blend all ingredients until smooth but still thick. Divide mixture between 4 tall glasses and sprinkle with cinnamon.
This recipe yields 4 servings.

Recipe Source:
COOKING LIVE with Sara Moulton
Recipe courtesy of Gourmet Magazine
From the TV FOOD NETWORK - (Show # CL-9157)