When I was still twenty-something, I went to a potluck Christmas party.
In Hawaii, food is a big thing. Men and women take genuine pride in the dishes that they make. It was such a blast to go to potlucks; you never knew what would be on that groaning table full of food. When I say table, I refer to what is called the Luau-sized table. They could easily be 20 feet long with plain white paper tapped to the top.
I remember this particular party because of this cake that was my dream come true. I’m not one for sweet, sticky, gooey icings or frostings. My sister loved it when we had cake as kids, because she could always have the frosting that I scraped off. I’d just eat the cake and not the icing, unless it’s German Chocolate cake, that’s a whole n’other story. I must have had three pieces of this wonderful Bundt cake. I sought out the maker and begged her to give me the recipe. She swore me to secrecy, that I could make this cake for other people, but I couldn’t share the recipe. My sister doesn’t feel as though it’s Christmas if I don’t make and/or send her this cake. Many years later, I was searching the Internet and found many recipes very similar to the one that I had been given.
I am not the best baker out there. I use to bake a lot when I was younger, but as time marches on, so do our waistlines. But Christmas is a time for indulgence. Normally, I make most of what DH and I eat from scratch, no packaged dinners and such. But this is how I learned to make this cake, and I’m sticking to it.
1 Duncan Hines Butter Recipe cake mix (any brand will do)
1 pkg Instant Vanilla Pudding
½ C Kahlua
½ C Vegetable Oil
½ C Water
In electric mixer, beat eggs; add the remaining cake ingredients beat on medium speed for 4 minutes. Pour into a well greased and floured Bundt pan and bake at 350⁰ for about 50 minutes. Cool in pan for 5 minutes.
1 stick (8 Tbsp) Butter
¼ C Kahlua
½ C Water
1 C Granulated Sugar
In a small saucepan melt the butter and then stir in the remaining ingredients; boil for 3 minutes.
Pour over the warm cake still in the Bundt pan.
Cool for 1 hour before removing.
This cake is best on the second day.
This cake is moist but not overly so. The booze in it isn’t so strong that it’s like jet fuel, burning your throat on the way down. This past Christmas, DH and I spent the holiday with very dear friends of ours and I took this cake, made up all fancy like. I still can’t believe that domed cake stand didn’t break along the way in our car. As we were leaving, Missus Dear Friend came running out, ‘you forgot this’. I told her what My Grandmother would say, you give it back to me when you see me again, and I’ll fill it back up for you.