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Kaluaha, Home Brew & Cake Recipes
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WHAT IS BUTAVAN?

Butavan is a thick (pudding like consistency) very strong butter/vanilla emulsion flavoring that I use in nearly all my recipes. It looks and smells like butterscotch. It is now available for shipping. Order here
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.
Home Brew

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
    add:
    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
    1 T. of Butavan 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.
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
    1 T. of Butavan

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
* (1 1/3 Cups Egg Whites and 2/3 Cup Whole Eggs)
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
    1 T Butavan
    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.

Strawberry or Lemon Sour Cream Cakes
  • Place in the mixing bowl 3 of the flavored cake mixes ( I prefer Duncan Hines)
    Add:
    3/4 C. flour (omit if you live near sea level)
    2 Cups Eggs divided as follows (1 1/3 C. Egg Whites and 2/3 C Whole Eggs)
    2 lbs. Sour Cream
    1 1/2 C. Oil
    1 T. of Butavan
    Mix thoroughly and 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 6î round for 1 hr and larger pans such as 18î round will take the full 1 hr and 20 minutes

To the above recipe - For a stronger Strawberry flavor use 2 teaspoons powdered Natural/Artificial Strawberry flavor and 1/2 Cup chopped fresh (or well drained frozen) strawberries per each strawberry cake mix.

For even more strawberry flavor add some of the powdered Strawberry flavor to the buttercream icing. No color in this powder so your icing color will not be changed.

To the above recipe - For a stronger Lemon flavor use 1 1/2 teaspoon lemon emulsion.
For additional flavor add the lemon emulsion to the buttercream icing.

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
1 t. butavan

 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.

Orange Cake

Use the above recipe and add 2 Cans Manderin Oranges, Drained, Chopped and drained again. Add 1 1/2 tsp of orange emulsion.
For additional flavor add the orange emulsion to the buttercream icing.

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
1 t. butavan

Mix Thoroughly

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
2 Tablespoons of Butavan

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
2 Tablespoons Butavan

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

Measure
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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