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CAPPUCCINO POUND CAKE




List of Ingredients



• 3/4 CUP VEGETABLE OIL
  
• 1/2 CUP HONEY
  
• 1 CUP SUGAR
  
• 4 EGGS
  
• 1/2 CUP MILK
  
• 1/2 CUP SOUR CREAM
  
• 1 TABLESPOON CREME DE COCOA
  
• 1 TABLESPOON KAHLUA
  
• 2 CUPS FLOUR
  
• 1/2 CUP COCOA
  
• 2 TEASPOONS BAKING POWDER
  
• 1 TESPOON BAKING SODA
  
• 1 TABLESPOON INSTANT COFFEE
  
• 2 TEASPOONS CINNAMON
  
• 1/4 TESPOON NUTMEG
  
• 1/4 TEASPOONS GROUND CLOVES
  
• *****************************************************************************
  
• COFFEE KAHLUA CREAM GLAZE:
  
• 1 CUP WHIPPING CREAM
  
• 1 TEASPOON INSTANT COFFEE
  
• 2 TABLESPOONS SUGAR
  
• 1 TABLESPOONS KAHULA
  






Instructions



1. PREHEAT OVEN TO 325°. GREASE AND FLOUR TUBE PAN. SET ASIDE.
   
2. MIX TOGETHER WITH AN ELECTRIC MIXER THE OIL, HONEY, EGGS, MILK, SOUR CREAM, CREME DE COCOA AND KAHULA, BEATING FOR 4 MINUTES UNTIL BLENDED.
   
3. MIX THE SUGAR, FLOUR, COCOA, BAKING POWDER, BAKING SODA, INSTANT COFFEE, CINNAMON, NUTMEG AND CLOVES IN A MEDIUN SIZE BOWL. ADD TO THE WET MIXTURE AND BEAT TO COMBINE.
   
4. POUR INTO PREPARED PAN. BAKE FOR 1 HOUR AND 10 MINUTES, OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN. REMOVE FROM OVEN AND LET COOL 10 MINUTES, REMOVE FROM PAN AND ALLOW TO COOL ON A WIRE RACK.
   
5. GLAZE: BEAT ALL THE INGREDIENTS FOR THE GLAZE UNTIL STIFF PEAKS FORM. SPREAD OVER COOLED CAKE.