This is what happens when you try to bake a cake and don’t have all the ingredients in the house:
a new cake is born, The Kahlúa Cake!
Kahlúa is a Mexican liqueur with coffee flavor. The alcohol content varies between 20-35%. It is used with coffee, cocktails and desserts, including cake and ice cream. For more information about this sweet drink, follow this link.
1 cup raisins
3/4 cup Kahlúa
1 cup Butter
1 1/4 cup Sugar
2 1/2 cups all purpose flour (sifted)
1 tsp baking powder
1/4 tsp salt
1/2 cup coarsely chopped walnuts
Soak raisins in Kahlúa overnight. Cream butter and sugar. Gradually add eggs one at a time, at 5 minute intervals. Sift together flour, baking powder and salt. Slowly add flour mixture. Add raisins and walnuts, mixing well. Pour batter into greased and floured tube or bundt pan. Bake at 325 degrees for 1-1/2 hours or until cake is done (use the toothpick test). Cool cake on a rack.
For a quick soak, boil some water to soak the raisins (barely covered), then add the Kahlúa.
When I grew up, we always had vegetables for lunch or dinner. In fact, my Mom always cooked more vegetables than meat, but the way she prepared the veggies was so delicious that we didn’t even miss the meat or fish.
She used the stir fry technique a lot, which keeps the vegetables crunchy, while maintaining the nutrients. Until today I am still doing both, have vegetable with every meal and use the stir fry technique. There is so unbelievably much you can do with vegetables that I can’t imagine ever to run out of inspiration. This recipe is my own creation but the vegetables could be substituted for others.
1/4 onion, sliced
1 garlic clove, chopped
1 lb green beans, frozen or fresh
1 can of yellow corn
1 bouillon cube (or 1/2 tsp salt)
Heat the oil and stir fry the onion and garlic for a few minutes. Crunch and add the bouillon cube, stir in the pan. Add the thawed beans and the corn, stir and cook covered for a few minutes. Add the blackpepper and more bouillon or salt to taste. Total cooking time should be no more than 15 minutes, depending on the beans. The fresh beans may take a little bit longer. Same goes for beans that have not been thawed.
Serve the vegetables with rice or potatoes and meat.
Here’s a spicy variation of the Javanese Chicken, which is how I prefer to prepare this dish.
The difference with the regular Javanese Chicken is that I use some curry, fresh Habanero, Scotch Bonnet or Madame Jeannette peppers and a little bit more sugar.
Heat the oil. Fry the onion first before adding the garlic, stir until slightly brown. Be careful not to burn onion or garlic because it will turn bitter. Add the tomato, salam, curry, pepper, laos, black pepper, sugar, bouillon cube, celery, soy sauce and stir. Cook for a few minutes until the tomato is almost dissolved, then add the chicken turning it over until it’s covered with the sauce. Cook for a few minutes. Once the liquid has evaporated, add some water and stir again. Turn the heat down to medium-low and let it simmer with the lid on. Stir or turn over once or twice, adding a little bit of water if it’s getting too dry. After about 45 minutes, sprinkle some celery over the chicken, turn over once more and turn the heat off. This chicken dish goes very well with Javaanse Bami or Nasi Goreng, served with pickled cucumbers.
To reduce the “heat” of the fresh pepper, you can remove the seeds, or add a little bit more sugar. Another tip is to partially slice it instead of cutting the pepper, and cook whole. Once the chicken is done, remove the whole pepper.
Serve with steamed rice and vegetable medley for variety.
After I had a slice of this yummy cake, I had to have the recipe!
It took some sweet-talking, before my friend Sonia would give me the recipe she is famous for in her circle of friends and family, but I got it! This is the type of cake most guys go for; it’s heavy, not too sweet, and it has a “kick” to it, depending on how much bourbon is used 🙂
When I was heavily into baking, I would bake a variety of this cake, using rum in stead of bourbon, and it was an absolute favorite of my husband and dad. It’s great to have with a cup of tea or coffee, so enjoy!
1 lb Golden raisins
1 cup Bourbon
1 cup Butter
2 cup Sugar
3 1/2 cups all purpose flour (sifted)
2 tsp baking powder
1 tsp salt
1 lb coarsely chopped pecans (nuts)
Soak raisins in bourbon overnight. Cream butter and sugar. Gradually add eggs one at a time, beating after each addition. Sift together flour, baking powder and salt. Add flour mixture. Add raisins and pecans, mixing well. Pour batter into greased and floured tube or bundt pan. Bake at 325 degrees for 1-1/2 hours or until cake is done. Cool cake on a rack.
Optional: After cooling wrap in cloth towel, soak with bourbon and place in airtight container.
Tip 1: Substitute bourbon with rum.
Tip 2: Top the cake off with cream cheese icing.