| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cakes | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Kahlua |
| 1/4 | c | Light cream |
| 2 | tb | Orange peel; grated |
| 1/4 | c | Orange juice |
| 3 | c | Flour; sifted |
| 3 | tb | Baking powder |
| 1 | ts | Salt |
| 3/4 | c | Shortening |
| 1 1/4 | c | Sugar |
| 3 | Eggs | |
| 2 | tb | Kahlua |
| 1 | c | Walnuts; fine chop |
| 2/3 | c | Fine bread crumbs |
| 1/2 | c | Light brown sugar |
| 1/3 | c | Butter; melted |
| 2/3 | c | Conf sugar |
| 1 | tb | Kahulua |
| 1 | tb | Cream |
| 1 | tb | Butter; melted |
INSTRUCTIONS
NUT CRUST GLAZE MAKES ONE CAKE - OVEN TEMP: 350 DEGREES PREPARE NUT CRUST BY MIXING THE NUT CRUST INGREDIENTS TOGETHER WELL, PRESS IN 10" TUBE PAN, SIDES AND BOTTOM. COMBINE 1/4 CUP KAHLUA AND CREAM. COMBINE ORANGE PEEL AND JUICE. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT. CREAM SHORTENEING AND SUGAR UNTIL FLUFFY. BEAT IN EGGS ONE AT A TIME UNTIL BLENDED. STIR IN DRY INGREDIENTS ALTERNATELY WITH KAHLUA AND JUICE MIXTURES, BEATING ONLY UNTIL SMOOTH. TURN INTO PREPARED PAN. BAKE ON RACK BELOW CENTER OF OVEN FOR 50 TO 55 MINUTES. COOL IN PAN TEN MINUTES. INVERT ON RACK AND REMOVE PAN. BRUSH 2 TBSP KAHLUA OVER TOP OF CAKE AND COOL. COMBINE GLAZE INGREDIENTS AND MIX UNTIL VERY SMOOTH. DRIZZLE GLAZE OVER TOP AND LET STAND UNTIL SET. GARNISH. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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