I present to you . . . Lillian Boga’s Harvey Wallbanger Bundt. I seriously can't nail down who Harvey Wallbanger was. He seems to be a mix of some baseball lingo with a tv character and some surfers mixed in. Whoever he is, I like him as a cocktail. I like him even better as a dessert—this Bundt takes me back to the 1950s, and desserts back then could be used as a centerpiece on the dinner table. What a wonderful multi-tasker this cake is. Thanks, cake. And thanks, vodka—the pudding and cake mixes are transformed by you.
This recipe is vegetarian, gluten-free, and dairy-free.
Olive Oil Grapefruit Cake (Gluten Free)
Serves 12
4 large eggs
½ cup olive oil
1 cup grapefruit juice (juice of one fresh grapefruit)
1 twenty-two-ounce box of King Arthur Flour Gluten Free Yellow Cake Mix (I have used a 19-ounce box GF cake mix, and it worked fine)
Zest of 1 grapefruit
¼ cup grapefruit juice
¼ cup white sugar
Powdered sugar
Make the cake:
Preheat the oven to 350°F.
Grease a 10 to 12 cup Bundt pan with 1 teaspoon olive oil.
Using an electric mixer (my preference is a stand mixer), crack eggs into the mixer bowl and whip with the paddle attachment for 1 minute.
Add olive oil and grapefruit juice and mix again for one minute on medium speed.
Drop in gluten-free cake mix and stir until just combined.
Zest grapefruit just on the outside of the grapefruit (don’t zest the white part—it’s bitter!) and combine using the paddle attachment.
Pour mixture into a greased pan and bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
For the glaze:
Combine white sugar and grapefruit juice and cook in the microwave for 2 minutes.
Poke 20 holes into the warm cake and slowly pour glaze over the top of the cake.
When the cake is cool, dust with powdered sugar and serve!
Citrus Vodka Bundt
Serves 12
This recipe is vegetarian.
1 box yellow cake mix (about 4 ½ cups of mix)
1 packet (3.4-ounce) of instant vanilla pudding mix
1 cup vegetable oil
4 eggs
¼ cups Galliano Liqueur (or more orange vodka as a substitute*)
¼ cups orange vodka, plus 1 teaspoon for glaze
¾ cup orange juice, plus 1 tablespoon for glaze
1 cup powdered sugar
1 tablespoon Galliano Liqueur
Make the cake:
Preheat oven to 350°F.
Grease a 10-cup bundt pan with butter, dust with flour, then shake out excess flour and set aside.
Combine the cake mix, oil, eggs, Galliano, vodka, pudding mix, and orange juice into a large mixer bowl and beat with the paddle attachment on medium speed until well combined.
Pour batter into the prepared pan and bake until the cake is golden brown, about 45 minutes.
Let cool for 10 minutes and invert onto a serving plate.
Make the glaze:
Mix powdered sugar, liqueur, vodka, and orange juice into a small bowl until well combined and smooth.
Drizzle the glaze over the still-warm cake.
Let the cake and glaze cool completely. I really do like this cake cold with a cup of decaf coffee to end a fabulous dinner.
*Note: I usually use vodka in place of Galliano in this recipe. It takes the Wallbanger completely out of the Bundt, as Galliano is the pinnacle of the cocktail, but honestly, it's just so pricey I don’t find it worthwhile to buy it for just one recipe.
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