Kahlua Orange Nut Cake
Kahlua Orange Nut Cake recipe
Yield
12 servingsPrep
25 minCook
55 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| 1 | tablespoon |
salt
|
|
| ¼ | cup |
cream
light |
|
| ¾ | cups |
vegetable shortening
|
*
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 ¼ | cups |
sugar
|
|
| ¼ | cup |
orange juice
|
|
| 3 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
| 3 | tablespoons |
baking powder
|
*
|
| Nut crust | |||
| 1 | cup |
walnuts
fine chop |
|
| ⅔ | cup |
bread crumbs
fine |
|
| 1 | tablespoon |
liqueur
coffee flavor, such as kahlua |
|
| ½ | cup |
brown sugar
light |
*
|
| ⅓ | cup |
butter
melted |
|
| Glaze | |||
| 1 | tablespoon |
butter
melted |
|
| 1 | tablespoon |
cream
|
|
| 1 | tablespoon |
liqueur
coffee flavor, such as kahlua |
|
| ⅔ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 15 | ml |
salt
|
|
| 59 | ml |
cream
light |
|
| 177 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
orange zest
grated |
|
| 296 | ml |
sugar
|
|
| 59 | ml |
orange juice
|
|
| 3 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
liqueur
coffee flavor, such as kahlua |
|
| 45 | ml |
baking powder
|
*
|
| Nut crust | |||
| 237 | ml |
walnuts
fine chop |
|
| 158 | ml |
bread crumbs
fine |
|
| 15 | ml |
liqueur
coffee flavor, such as kahlua |
|
| 118 | ml |
brown sugar
light |
*
|
| 79 | ml |
butter
melted |
|
| Glaze | |||
| 15 | ml |
butter
melted |
|
| 15 | ml |
cream
|
|
| 15 | ml |
liqueur
coffee flavor, such as kahlua |
|
| 158 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
Crust Directions:
Mix ingredients for nut crust and and press in 10 inch tube pan, along sides and bottom.
Cake Directions:
Combine ¼ cup kahlua and cream.
Combine orange peel and juice.
Sift together the flour, baking powder and salt.
Cream shortening 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 seconds until smooth.
Turn into prepared pan.
Bake on rack below center of the oven for 50 to 55 minutes.
Cool cake in pan for 10 minutes.
Remove from pan and brush with 2 tablespoons Kahlua over top of cake and cool.
Mix glaze ingredients together and drizzle glaze over top and let stand until set.
Garnish.
