Originally published in Saveur Magazine
I was looking for a new recipe to bring in to work for the holidays, so I thumbed through my binder to find a recipe I hadn’t tried yet and also for something I could make with what I had on hand. This was the perfect choice. I used to subscribe to Saveur Magazine and this one seemed to be something which could be made fairly quickly.
While I’m sure you could make this cake completely from scratch, this recipe does use prepackaged yellow cake mix and instant vanilla pudding mix. My preference is to use Duncan Hines cake mix. I have always felt that it produces a much moister cake than any of the other mixes commercially available.
Since I was bringing this into work, I decided to try making cupcakes rather than a bundt cake. Cupcakes are always easier, because they are finger food. You don’t have to supply forks and plates and the clean-up is easier in the kitchen too. If you ever decide to make cupcakes rather than a cake from any recipe, be sure to test one before proceeding to make the entire batch. This way you can determine the proper cooking time and what the consistency will be of the finished product in a smaller package.
I filled the cupcake liners about 3/4 of the way full. When they come out of the oven, there will be a slight rise, but as they cool a slight depression will form. This will act as a natural well to hold the glaze.
One thing I have learned is that when a recipe calls for sifted flour or confectioners sugar, it is important to measure both before and after sifting. What measures as 2 cups prior to sifting will actually measure as more than 2 cups after. Sifting actually blooms the ingredient, so if you don’t measure afterwards, the batter can either be too dry, or the glaze or frosting can be too sweet.
Even though the recipe contains pudding, which you would think would make the cake more dense, actually produces a very light and fluffy cake. This sweet treat is perfect for the Holidays. You get a nice delicate and delicious bite without the heaviness of a lot of desserts.
Lillian Bogas's Harvey Wallbanger Bundt Cake
Credit: Saveur Magazine
Ingredients
For the Cake:
- 2 teaspoons butter
- 2 tablespoons flour
- 1 box yellow cake mix (about 4 1/2 cups mix)
- 1 3.4 oz packet instant vanilla pudding
- 1 cup vegetable oil
- 4 eggs
- 1/4 cup Galliano liqueur
- 1/4 cup vodka
- 3/4 cup orange juice
For the Glaze:
- 1 cup sifted confectioners sugar
- 1 tablespoon orange juice
- 1 tablespoon Galliano liqueur
- 1 teaspoon vodka
Directions
- Heat oven to 350 degrees.
- For the bundt cake, grease 10 cup pan with the butter and dust with flour, shaking out excess. If you prefer to make cupcakes, place cupcake liners in the cupcake tin. You will need about 24.
- Combine the cake ingredients and mix well. You can either use an electric mixer, but a whisk will do.
- Pour batter into the bundt pan or cupcake tin and bake until golden and a toothpick or skewer comes out clean.
- Bake time for the bundt cake is approximately 45-50 minutes, while cupcakes will be done in 18-22 minutes.
- Allow to cool for 10 minutes. Invert the bundt cake on a serving platter or remove the cupcakes from the baking tin to allow for further cooling.
- For the glaze, combine the sifted confectioners sugar with the liqueurs and orange juice. Whisk well.
- Drizzle well over the still warm cake or cupcakes and transfer to a cake plate for serving.
Variations
- The Galliano and vodka would also go well with a lemon or orange cake mix.
- If you aren’t a fan of Galliano, try another combination with Vodka, such as Ginger Liqueur and pair it with a spice cake mix.
Baking with Marilyn 