Cakes, Kaluaha and Home Brew Recipes
Back to my home page Home Made Kaluaha
- In a large heavy pan measure:
8 C. Water
6 C. Sugar
6 C. Brown Sugar
Bring to a low boil and simmer for 10 Minutes - Cool
Mix in a large bowl:
- 13 C. or (4 fifths) Vodka (1.75 Liter bottle = 7 1/4 cups)
1 1/3 C. Instant Coffee Crystals
3 T. vanilla
Stir together and store in bottles or jars for about 2 weeks before using. You can use immediately - it is just a stronger flavor with time.
Same as above omitting the coffee crystals and increasing the vanilla to 1/4 Cup
Kaluaha - Much Smaller Recipe
This is the original recipe I had for the Kaluaha. As you can see it was much smaller. I just use so much of it that I make it in large quantities
2 C. Water
1 1/2 C. granulated sugar
1 1/2 C. Brown sugar
Simmer for 10 minutes and cool
Mix in another bowl
3 1/4 Cups of Vodka
1/3 C. instant Coffee (not decaffeinated)
1 T. vanilla
Mix the two liquids together and store in bottles (recycled vodka bottles work great) or jars for about 2 weeks before using.
Note : To make the Home Brew simply double the vanilla and omit the coffee.
Sour Cream White Cake
- Place 3 White Cake Mixes (2 Duncan Hines and 1 Pillsbury) in a 5 qt. mixing bowl
2 Cups Eggs divided as follows (1 1/2 C. Egg Whites and 1/2 C Whole Eggs)
2 lbs. Sour Cream
1 1/2 C. Oil
2 T. of Strong Vanilla
Mix thoroughly then add:
2/3 C. Home Brew
and just mix until well blended Do Not over beat
Fill greased/floured pans 1/2 full and bake at 325 degrees For 1 hr. to 1 hr. and 20 min. (Smaller pans such as 6 inch round for 1 hr or less and larger pans such as 18 inch rounds will take the full 1 hr and 20 minutes.
Hint - using more egg yolks changes the texture of the cake.
Earlene's Kaluaha Velvet or German Chocolate Cake
- Place 2 White cake Mixes and 1 Devils Food Cake Mix in a mixing bowl
- Add 2 T. pwd... red food color for Kaluaha Velvet cake)
Add: 3/4 cup flour (omit if you live near sea level)
2 Cups Eggs divided as follows *
(2/3 C. whole eggs and 1 1/3 C. egg whites)
2 pounds of sour cream
1 1/2 C. Oil
2 T. of Strong Vanilla
Mix thoroughly and add:
- 2/3 C. Kaluaha
Mix until blended
Fill pans 1/2 full. Bake 1 hr. to 1 hr 20 min at 325 degrees
Earlene's Kaluaha Fudge Cake
- Place in Mixing Bowl
3 Devils Food Cake Mixes
2 C Whole Eggs
2 pounds of Sour Cream
1 1/2 C. Oil
2 T of Strong Vanilla
Mix thoroughly and then add:
2/3 C. Kaluaha
Mix until well blended but do not over beat Remove from mixer and stir in:
2 C. Chocolate chips mixed with:
1 T. flour
Pour in greased/floured pans filling 1/2 full Bake approximately 1 hour to 1 20 min. at 325 degrees.
Cinful Fudge Cake - add 1 T of cinnamon to dry ingredients.
Smaller Amount recipes - by special request White Cake with only one mix
1 Duncan Hines white cake mix
2/3 Cups of eggs (Don't worry about it if the egg comes out just a little more
divided as follows (1 whole egg and the rest whites)
10 oz. sour cream
1/2 C. Wesson or Crisco Oil
Mix well and then add
4 1/2 T. of Home Brew
2 t. Strong Vanilla
This recipe will only fill one 10" pan or make one 9 X 13 but it won't be a tall layer.
For a 12 X 18 I use three batters. Probably for an 11 X 15 you would need two batters.
Pan Coating recipe we have used for years
1 1/2 Cups flour
1/4 Cup Vegetable Oil
1 Cup Shortning
Mix completely - store in an air tight container - apply with a pastry brush to the bottom - but not the sides of the pan. You want the cake batter to be able to adhere and climb up the sides of the pan.
Kaluaha Fudge Cake - small recipe
1 Devils Food Cake Mix (Duncan Hines is my preference)
1/4 C. Flour
Add 2/3 C. Whole Eggs Approx. 3 eggs
2/3 lb. Sour Cream
1/2 C. Wesson Oil
2 t. strong vanilla
Add 1/4 Cup of Kaluaha minus 1 T.
Stir in by hand 2/3 C. Chocolate Chips
Fill pans 1/2 full and bake at 325 degrees for approx. 1 hr. to 1 hr. 20 min.
Cap's Carrot Cake
Maximum for a 5 Qt mixing bowl.
4 Cups Granulated Sugar
3 Cups Oil (Wesson or Crisco, etc)
6 Whole Eggs
Beat until all wet ingredients are thoroughly creamed.
Measure dry ingredients and mix together
4 Cups Flour
2 Cups Cake Flour
4 teaspoons Soda
1 teaspoon salt
2 Tablespoons Cinnamon
Mix thoroughly with wet ingredients and add
4 Cups grated carrots
1 15 oz. Crushed pineapple with the juice
1 Cup Chopped pecans
4 Tablespoons of Strong Vanilla
Fill pans 1/2 Full
Bake at 300 Degrees 55 minutes for small cakes up to 1 1/2 hr. for large cakes
Italian Cream Cake
Maximum recipe for a Kitchenaid 5 qt. bowl.
You will need two large mixing bowls
Put in mixing bowl #1
4 Cups Granulated sugar
1 1/4 Cups Wesson
1/1/4 Cups Margarine
1 Cup Egg Yolks
4 Tablespoons Strong Vanilla
Beat until light and fluffy
Place all the egg whites in a grease free mixing bowl #2 and with the beater or wire whip, beat at the highest speed until stiff peaks are formed
3 Cups Cake flour plus
3 Cups Regular flour
2 1/2 Cups Buttermilk and 2 1/2 t. soda in a 4 cup container and stir.
Add the flour alternately with the buttermilk and soda mixture.
Measure 2 cups coconut (a 14 oz. pkg.) and 2 cups pecans into a large bowl. Mix or stir to break up the coconut chunks. Add the cake mixture and stir.
Fold in the stiff beaten egg whites until incorporated and fill pans 2/3 full immediately and place in a 300 degree oven for 55 minutes for small cakes or up to 1 1/2 hours for large cakes. This cake doesn't rise as much as other cake batters.
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