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Wednesday, November 21, 2018

Harvey Wallbanger Cake

Think back to the 1970's when the Harvey Wallbangers cocktail was a popular drink on the scene. It also spawned this cake recipe which contains all the cocktail ingredients. The best part is it can be made with a mix. If you like a little sip of something a bit strong you may need this sometime during the holiday other wise it is easy to substitute the alcohol for water.

So get ready to listen to some smoothing music, light up some candles, prepare some fondue and enjoy this cake. It may just seem like you are escaping back to the 1970s.

recipe resource here

1 box/18.75 ounces yellow cake mix
1 cup vegetable oil
4 large eggs
1/4 cup Galliano liqueur
1/4 cup vodka
1 package/3 ounces vanilla instant pudding mix
3/4 cup fresh orange juice
1 cup powdered sugar (sifted)
1 tablespoon orange juice (fresh is best)
1 tablespoon Galliano liqueur
1 teaspoon vodka

Preheat the oven to 350 F.
Grease and flour a Bundt pan or spray with floured vegetable spray.
Place the cake mix, vegetable oil, eggs, Galliano liqueur, vodka, pudding mix and orange juice into a large mixing bowl. Beat on medium speed for 2 minutes.
Pour the cake mixture evenly into the prepared Bundt pan and tap gently on the counter to release any air bubbles.
Bake for 45 to 50 minutes. A toothpick inserted in the center should come out clean. (Do not overbake or it will become dry.)
Let the cake rest for 5 minutes.
Gently loosen the edges around the rims with a thin rubber spatula. Invert and unmold the cake from the Bundt pan onto a cake platter.

Glaze the Cake
Mix the powdered sugar, orange juice, Galliano liqueur and vodka until the mixture is smooth. (If it is too thick, add more orange juice a few drops at a time to get a drizzling consistency. If it is too thin, add more powdered sugar a teaspoon at a time.)
Drizzle the glaze over the cake while it's still warm; let cool to room temperature for the glaze to set.

Make the Muffins
Fill mini-muffins and/or muffin paper-lined tins three-fourths full.
Bake mini-muffins for 10 minutes regular muffins for 20 minutes. Check for doneness with a toothpick inserted in the center. If it comes out clean, they are done.

Drizzle with glaze or sprinkle with powdered confectioners' sugar.

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