This cake is a blast from the past. It
was very popular in the 70's.
Harvey Wallbanger Cake
vegetable oil spray for misting the pan
flour for dusting the pan
1 package (18.25 ounces) plain orange cake mix
1 package (3.4 ounces) vanilla instant pudding mix
4 large eggs
1/2 C. vegetable oil
1/2 C. fresh orange juice (from 2 to 3 oranges)
1/2 C. Galliano liqueur
2 T. vodka
1 C. confectioners' sugar, sifted
1 T. orange juice
1 T. Galliano liqueur
1 t. vodka
Place a rack in the center of the oven and preheat the oven to 350°F. Lightly
mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake
out the excess flour. Set the pan aside.
Place the cake mix, pudding mix eggs, oil, orange juice, Galliano and vodka in a
large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop
the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium, and beat 2 minutes more, scraping down the
sides again if needed. The batter should look thick and smooth. Pour the batter
into the prepared pan, smoothing it out with the rubber spatula. Place the pan
in the oven.
Bake the cake until it is golden brown and springs back when lightly pressed
with your finger, 45 to 50 minutes. Remove the pan from the oven, and place it
on a wire rack to cool for 20 minutes. Run a longer, sharp knife around the edge
of the cake and invert it on a serving platter. Poke holes in the top of the
cake with a wooden skewer or toothpick.
Prepare the glaze: Place the confectioners' sugar, orange juice, Galliano and
vodka in a small bowl, and stir until smooth. Spoon the glaze over the warm
cake, allowing it to seep into the holes and drizzle down the sides and into the
center of the cake. Allow the cake to cool completely before slicing.
Store this cake, covered in aluminum foil or plastic wrap, at room temperature
for up to 4 days. Or freeze it, wrapped in foil, for up to 6 months. Thaw the
cake overnight on the counter before serving.