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Food
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Kitchen Mailbox Countdown to Dinner Dining
Harvey Wallbanger Cake

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain orange cake mix
1 package (3.4 ounces) vanilla instant pudding mix
4 large eggs
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower (we used canola)
1/2 cup fresh orange juice (from 2 to 3 oranges) or from the carton
1/2 cup Galliano liqueur or anisette
2 tablespoons vodka (we substituted orange-flavored rum)

Glaze:
1 cup confectioners' sugar, sifted
1 tablespoon orange juice
1 tablespoon Galliano liqueur or anisette
1 teaspoon vodka

Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix (we used white cake mix with pudding in the mix) eggs, oil, orange juice, Galliano and vodka (we used orange-flavored rum) in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 45 to 50 minutes. Remove the pan from the oven, and place it on a wire rack to cool for 20 minutes. Run a longer, sharp knife around the edge of the cake and invert it on a serving platter. Poke holes in the top of the cake with a wooden skewer or toothpick.

Prepare the glaze: Place the confectioners' sugar, orange juice, Galliano and vodka (orange-flavored rum again) in a small bowl, and stir until smooth. Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.

Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 4 days. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Serves 16.

"The Cake Mix Doctor" by Anne Byrn

Sunday, October 01, 2000



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