Cappuccino Pound Cake

All my life I hated coffee. Even into my early 20's I couldn't understand how people could stand to drink it. Then, I moved to Northern Minnesota during one of the worst winters they had in 75 years. With 10 foot snow drifts lining our driveway and three small children to be a full time Mom to, I spent many early mornings sitting at the kitchen table, enjoying the silence before the kids woke up, watching out the back patio doors to the undeveloped land behind us. Soon it seemed right to make a pot of coffee just to enjoy the aroma. I graduated to holding a cup of it in my hands to warm them, savoring the scent of freshly brewed java. Sips of it did nothing for me, but I loved the smell.

By my second winter in Minnesota I was sipping the coffee in my mug and soon, I was a coffee drinker. Here I am 10 years later, coffee is my breakfast. I've graduated to a brew-and-go style coffee maker, freshly ground beans each morning, and an espresso and cappuccino maker to boot! Americano's, macchiato's and espresso are my friends.

And in honor of my love of coffee, I give you a Cappuccino Pound cake - and although I haven't made this one (I'm almost out of honey) I grabbed it from my long-time hand-written files and when I did a quick look online to see if there was any similar I could only laugh... I think the first page of searches I did for it was the SAME RECIPE on 20 different websites. Ok, so apparently this must be 'the' cappuccino cake to make.

Cappuccino Pound Cake

3/4 c canola oil
1/2 c honey
1 c sugar
4 eggs
1/2 c milk
1/2 c sour cream
1 T Creme de cacao
1 T Kahlua
2 c flour
1/2 c cocoa
2 t baking powder
1 t baking soda
1 T instant coffee granules
2 t cinnamon
1/4 t nutmeg
1/4 t ground cloves

1 c heavy cream
1 t instant coffee granules
2 T sugar
1 T kahlua

Mix oil, honey, sugar, eggs, milk, sour cream, cream de cacao and Kahlua together and beat well on medium high for approximately 3-4 minutes. Blend flour, baking powder, cocoa, baking soda, instant coffee, cinnamon, nutmeg and cloves together and add to the egg and sugar mixture, mix well. Spread into greased and floured tube pan. Bake at 325 degrees for 55-65 minutes until the center tests done.

Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and spread over cool cake.Print Friendly and PDF