Well. . . at least in our house. Was my requested Birthday cake at eight years old. . . and nine. . . and 10. . . and. . . It was the one that arranged the furniture in mine and Hubster's first house (yeah - it may have been our muscle that moved the furniture, but it was the cake that helped us decide where it should go. Or, more aptly, that the furniture all looked good right where we left it with the couch in the center of the room). It's the one I took to a certain board Christmas party, accepted compliments on the 'moist orange cake' and enjoyed the little-more-than-usual relaxed and party-like atmostphere.
We make sure to *always* have the ingredients on hand (which isn't too hard) and it's a great go-to for a quick, easy, make-ahead cake. So are you ready for this???
It's official name is after the mixed drink called a Harvey Wallbanger which was extremely popular in the 1970's. Great visual, right? Sorry Harvey. We used to try to 'keep it cool' and call it 'orange cake', but with two grown kids and nieces and nephews who have eaten it numerous times. . . and dozens (if not 100's) of times of having used this recipe - it is now just called Booze Cake. Why beat around the bush? Or you can call it Harvey Wallbanger Cake. Or call it Orange Cake. . . Yummy no matter what you call it!
My Grandpa first came home with it. My Granny tried it one holiday season, everyone liked it and she shared the recipe with my Mom. I now have the pair of recipe cards - in my Granny's handwriting - in my own recipe box.
Once you try this one - it'll become one your favorites as well. I'm sure of it. But, if not, that's okay too. A little. Maybe. Anyway, if you don't like it, call me and I'll come take it off your hands ~ ~
Harvey Wallbanger Cake (aka Booze Cake)
Cake:
1 box orange cake mix (or lemon cake mix plus 1 tsp orange extract)
1 3-3/4 oz box instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1/2 cup orange juice
2 Tbsp Vodka
1/2 cup Galliano (available at many liquor stores - though it may need to be ordered)
Preheat oven to 350 degrees.
Grease and flour your choice of Bundt pans (mine happens to be from my Mom's kitchen. It's been the pan used for this recipe in all my memory and I can't bring myself to make it any other way.) and set aside.
Combine all ingredients and mix until mostly smooth.
Pour into prepared pan and bake for 45 minutes
While cake is doing its thing in the oven. . . .
Glaze:
1 Tbsp Orange juice
1 Tbsp Vodka
1 Tbsp Galliano
1 cup Powdered sugar
Combine all ingredients in small bowl and set aside.
(A little secret. Most times while I'm measuring out the liquid ingredients for the cake, I go ahead and measure the one out for the glaze into a separate bowl as well. Just seems more convenient for me)
I also like to garnish this cake with maraschino cherry halves. Now's a good time to prepare them.
This one to cut in half. . . this one in my mouth. . . this one to cut in half. . . these two in. . . . you get the idea;-)
Cake is done when toothpick comes out clean.
Let rest/cool in pan 5- 10 minutes (cake will naturally pull away from sides of pan) then turn over onto your cake plate and let cool another 15 - 20 minutes before glazing. Or do it right away. We prefer to wait. . . or at least try to. Patience is not one of best qualities around here.
Drizzle the glass by spoonful across the top of the cake letting it run down the sides (the hotter the cake, the more it will run. The cooler the cake, the less it will soak in and make it extra moist). Keep going around the cake and drizzling until glaze is gone (or mostly gone - might want to leave a little so you can lick out the bowl. I'm jus' sayin'.) Top with the maraschino cherry halves and there you have it!!! Booze Cake!
Yummy from every angle.
This is a great cake that can be made a couple of days ahead, covered with a simple cake cover (no foil or plastic wrap necessary), left out on the counter (no need to refrigerate) and it's
Have a Booze-cake kind of day -
Robin Z
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