After the blog I wrote on Harvey Wallbangers and Golden Cadillac drinks, a reader shared this recipe using Galliano in a different way. Liqueurs, like Galliano, add that something extra to baked goods and pasties. In this recipe Galliano returns in the form of a cake.
Cake Boxes were first introduced in the 1920s and 1930s. After a slump in the 1950s, the popularity of cake mixes returned in the 1960s and 1970s.
This is a moist, tasty cake with the texture of a pound cake.
Harvey Wallbanger Cake, 1960s
- 1 package yellow cake mix
- 1 package vanilla instant pudding
- ½ cup cooking oil
- 4 eggs
- ¼ cup vodka
- ¼ cup Galliano
- ¾ cup orange juice
- 1 cup powdered sugar
- 1 tablespoon orange juice
- 1 tablespoon Galliano
- 1 teaspoon Vodka (or more)
Or for a non-alcoholic glaze, mix powdered sugar with two tablespoons of orange juice. Add more juice if needed.
Pour batter into greased and flour Bundt pan. Bake at 350 degrees for 45-50 minutes. When warm, cover with glaze. This is a moist cake, light but compact.
Variations: Substitute orange or lemon cake mix for the yellow cake mix. Orange zest or orange extract can be added. Adjust for extra liquid.
Make cupcakes for an adult party.
Other Alcohol Infused Cakes:
- Booze Cake
- Rum Cake
- Pastel Wine Cake
- Sherry Wine Cake
Hints: From a Book of Favorite Recipes compiled from Charles Wesley United Methodist Church of McLean, Virginia, 1968-1976.
When you are creaming butter and sugar together, it’s a good idea to rinse the bowl with boiling water first. They’ll cream faster.
A clean clothespin provides a cool handle to steady the cake tin when removing a hot cake from the oven.
Try using a thread instead of a knife when a cake is to be cut while hot.
Not sure about this one: When you buy cellophane-wrapped cupcakes and notice that the cellophane is somewhat stuck to the frosting, hold the package under the cold water tap for a moment before you unwrap it. The cellophane will then come off clean.
Note: Yes, the cake is upside down. Sometimes the bottom of a Bundt cake is more interesting. I like the way the glaze collects in the crevices too.
Ann Marie Bezayiff received her BA and MEd from the University of Washington in Seattle. She is an author, blogger, columnist and speaker. Her columns, “From the Olive Orchard” and “Recycled Recipes from Vintage Boxes”, appear in newspapers, newsletters and on Internet sites. Ann Marie has also demonstrated her recipes on local television. Currently she divides her time between Western Maryland and Texas.