Harvey Wallbanger Cake Recipe

This easy traditional recipe made the rounds during the 70's, so I am not quite sure where it originated. It takes the potent flavors of the Harvey Wallbanger cocktail (Galliano liqueur, orange juice, and vodka) and puts them into a deliciously moist cake. Look for the small single-serving bottles of the liquors if you do not keep them on hand. Try using fresh Clementine (Mandarin) orange juice, which is a little sweeter than the regular orange juice. Instructions are also given for muffins or cupcakes.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10 to 12 servings
Ingredients:

    Cake:
    1 box (about 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
    .
    Glaze:
    1 cup sifted powdered sugar
    1 Tablespoon fresh orange juice
    1 Tablespoon Galliano
    1 teaspoon vodka

Preparation:
Preheat oven to 350 F. Grease and flour a Bundt pan or spray with floured vegetable spray.

Place cake mix, oil, eggs, liqueur, vodka, pudding mix, and orange juice into a large mixing bowl. Beat on medium speed for 2 minutes.

Pour evenly into 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 rest for 5 minutes. Gently loosen edges around the rims with a thin rubber spatula. Invert and unmold from Bundt pan onto a cake platter, then glaze while warm.

For the glaze, mix powdered sugar, orange juice, liqueur, and vodka until 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 over the warm cake and let cool to room temperature for glaze to set.

Yield: 1 bundt cake (about 10 to 12 servings)

For Muffins:
Fill mini-muffins and/or muffin paper-lined tins 3/4 full. Bake mini-muffins for 10 minutes or 20 minutes for regular muffins. 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 sugar.