Yield: 1 cake
Time: 1 hour, 15 minutes
A classic cocktail from the 70’. This cake may have some box mixes but it’s one of the best tasting cake I’ve ever made!
1 Yellow cake mix (4½ Cups), follow directions
1 Cup Canola oil, (box ingredients)
4 Eggs (box ingredients)
¼ Cup Galliano liqueur
¼ Cup Vodka
4.6 oz Instant vanilla pudding box
¾ Cup Orange juice
1¾ Cup Confectioner sugar, sifted
2T Orange juice
1T Galliano Liqueur
1 tsp Vodka
1T Orange zest
Preheat oven to 350°, spray a Bundt with non-stick oil.
Follow cake and pudding instructions as per box. Add vodka, OJ and Galliano just to blend. Pour batter into Bundt pan and bake on middle rack for 55 minutes or until wood pic pulls out cleanly.
Place cake on cooling rack for 5 minutes, free-up any sides and center if not pulled away naturally then invert onto a cake cardboard, serving plate or pedestal while still warm and poke random holes using a wooden stick 1" apart.
Glaze: whisk all ingredients in a small bowl until smooth. Drizzle glaze over cake evenly pushing into holes and slightly harden, then a little more over the 1st layer. Save remainder as sauce.
Garnish with twisted orange slices around the platter and mint. Enjoy!
Don’t skimp on the high quality ingredients in this recipe, they make all the difference!
The batter will appear very loose but that’s the love of this cake… Super moist
If you insist on leaving out the Liquors, sub them out with 1T of orange extract but… I wouldn’t, it’s such a minuscule amount, and it shouldn’t matter.