Ever heard of a Harvey Wallbanger? I hadn’t either until I was introduced to a recipe by way of my brother’s mother-in-law (Thanks Jane!). But apparently it was a very popular drink in the 70s which would explain why I’ve never actually imbibed one myself seeing as how I wasn’t born until 1978. Though I won’t be ordering one at the bar anytime soon (I prefer a good Cosmo), I am here to tell you that it lends itself to the most amazing bundt cake you have ever had.
It has become my go-to recipe for potlucks and celebrations. And every time I make it, I am asked for the recipe. The bundt cake is always so effortlessly chic, especially if you take it up a notch and use a Star-of-David Bundt pan which I like to save for special occasions like this Rosh Hashanah honey cake. I know I’ve been a bit MIA this summer and it’s just been a busy one for us with lots going on. I have just joined our synagogue’s Board of Trustees and will be chairing our annual Gala as well. And in the midst of that, we just welcomed a wonderful new rabbi this past Shabbat with a Board sponsored oneg. So, what’s a good mamaleh to do but BAKE! And what else than the deliciously moist and yummy Harvey Wallbanger cake, MOT style! I can’t take credit for the recipe – it made its way to Jane from someone in the Macy’s kitchen department but OMG, you will love it! It was practically gone by the time I got inside the social hall after services! And don’t worry, the alcohol burns off so it’s okay to share it with your kiddos (or not)! Enjoy!
HARVEY WALLBANGER CAKE
- 1 package yellow cake mix
- 1 3.4 oz. package vanilla instant pudding (small package)
- 4 eggs
- ½ cup cooking oil
- ¼ cup vodka
- ¼ cup Galliano liqueur
- ¾ cup orange juice
- 1 cup sifted powdered sugar
- 1 tablespoon warm milk
- 1 tablespoon melted butter
- 1 tablespoon orange juice
- Preheat oven to 350°F. Prepare a Bundt pan using Baker’s Joy or Pam with flour added to it (you can also grease and flour the pan but the sprays will give you the best coverage and best release from the pan)
- Mix all the cake ingredients together and beat for 4 minutes. Pour into prepared pan.
- Bake for 45-50 minutes, until a toothpick comes out clean.
- Let cool in pan on wire rack for 5-10 minutes before turning cake over. Run a knife around the edges and middle before you flip it to make sure nothing sticks.
- As the cake begins to cool, whisk together the ingredients for the snowy glaze in a small bowl.
- While the cake is still slightly warm, using a pastry brush, brush the snowy glaze over the cake. Do not let the cake cool completely or the glaze will not apply easily.
- I’ve also made this recipe into mini bundts but you have to do several batches and adjust the time accordingly, about 10 minutes per pan if I remember correctly.