Source: Kahla Recipe Booklet

Serves 8-10.

Streusel Filling
1/3 cup packed brown sugar
1/3 cup chopped pecans
1/4 teaspoon cinnamon
1/4 teaspoon mace (this spice makes the cake!)

Cake
2 cups sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon mace
1/2 cup butter or margarine, softened
1 1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup sour cream
3/4 cup Kahla

Kahla Glaze
3/4 cup sifted confectioners' sugar
2 tablespoons softened butter
1 tablespoon Kahla

Grease and flour a 9-inch fluted tube pan. Preheat oven to 350 degrees F.

Prepare Streusel Filling: Mix ingredients and set aside.

Prepare Cake batter: Resift flour with baking powder, baking soda, salt and mace.

In large bowl, combine butter, sugar, eggs and vanilla extract. Beat for 2 minutes on medium speed (batter may appear curdled). On lowest speed, blend in flour alternately with sour cream and Kahla. Turn 1/3 batter into prepared pan. Cover with 1/2 Streusel Filling, an additional 1/3 batter and remaining Streusel. Top with remaining batter. Bake on rack below oven center for 45 minutes or until golden brown. Remove and let stand 10 minutes.

Invert on cake rack; cool until lukewarm (with pan on top).

While cake is cooling, prepare Kahla Glaze: Combine ingredients and beat until smooth.

Remove pan and spoon glaze over top of lukewarm cake. Top with pecan halves if desired.