This is a family recipe, recovered from a crumbling cardboard box filled with handwritten paper scraps recounting familiar dishes from way back when. Not all the old recipes are winners worth repeating, but this Harvey Wallbanger Cake most definitely is, despite an Ingredients List containing boxed mixes. We don’t usually do that, but I’m glad we made an exception for Great-Aunt Sylvia’s delicious dessert.
But I have a vivid picture in my mind of Sylvia in a glamorous hostess caftan, hair perfectly coiffed, with a big welcoming smile, serving up slices of this deceptively simple cake.
That's Sylvia in the middle, along with some of our family's other leading ladies, Sarah and Dorothy.
What Makes It Special: In addition to the fond memories inspired by this cake, it’s also powerfully delicious with citrus flavors and orange zest. The cake is also quite light, not dense at all.
Recipe source: Sylvia Berry
For the Cake:
- 1 Package Yellow Cake Mix (such as Duncan Hines)
- 1 Package Instant Vanilla Pudding
- 1/2 Cup Vegetable or Canola Oil
- 4 Eggs
- 3/4 Cup Orange Juice
- 1/4 Cup Vodka
- 1/4 Cup Galliano liqueur
- Zest from 1 1/2 oranges
For the Glaze:
- 1 ounce Galliano
- 1 ounce vodka
- 1 ounce orange juice
- Zest from 1 ½ oranges
- 1 cup confectioner's sugar
- Preheat oven to 350. Grease a Bundt pan or spray with non-stick spray and set aside.
- In large bowl, combine cake mix, pudding mix, oil, eggs, vodka, Galliano, zest from 1 ½ oranges and water. Mix at low speed for 1 minute and then beat 4 minutes more at medium speed.
- Pour batter into a well-greased Bundt pan and bake for 40-45 minutes (until toothpick inserted in center comes out clean).
- Let cake cool in pan for 10 minutes then remove from pan.
Make the Glaze:
- Combine the Galliano, vodka, orange juice, zest from 1 ½ oranges, and 1 cup confectioner's sugar. Blend until smooth.
- Poke holes in the top of the cake with a skewer or toothpick and pour glaze over the still warm cake.