Whenever my family went over to my Grandparents’ house for a holiday or celebration, my Grandpa would go into the kitchen and make two things: Clam dip and Harvey Wallbangers. If you have never had the honor of sipping a HW it is: vodka, Galliano liqueur, orange juice, garnished with orange slices and a maraschino cherry. I swore to myself that when I was a grownup, I was going to have a Harvey Wallbanger. Apparently, I didn’t become a grown-up until last night.
First thing first, get thee to a liquor store and buy a bottle of Galliano liqueur. Some of the main flavors in Galliano are vanilla, star anise and citrus. I remember seeing this tall bottle of bright yellow liqueur and thinking, that’s not going to fit in any cupboard. I must say, it does look pretty stunning sitting amongst all the other bottles on my liquor tray.
Make sure and butter your Bundt pan. Every little bit of it. Once buttered, toss some flour in there and shake it all around until it is evenly coated. Knock the rest out of the pan and you are ready to go!
In mixing bowl place pound cake mix, Galliano, orange juice, eggs, and softened butter. Mix on low speed for 30 seconds, then medium speed for 2 more minutes. Now, if you look at my mom’s recipe it talks about putting in the ‘base mix’ then the ‘pound mix’ and then saving some Galliano for the topping, but also using it to pour on the bottom of the cake when it first comes out of the oven. Basically, my mom must have been taking shots of Galliano when she was writing down the recipe, because there seemed to be extra instructions. It’s the only possible explanation.
Once blended, pour batter into Bundt pan and knock the pan on the counter a couple of times to flatten it out and raise any air bubbles. Toss in the oven for 55-75 minutes.
Test your cake with a toothpick and make sure it comes out clean. Remove pan from the oven and place on a cooling rack. DO NOT REMOVE CAKE FROM PAN! Take a fork and poke deep holes one inch apart all around the cake. Ladle the liqueur over the holes. Take care to not have any pour down the sides. Pour all 4 tablespoons of it. DO IT. Wait 15 minutes and flip the cake onto a serving plate or cake stand.
Let cake cool completely, then spoon a couple more tablespoons of Galliano over the top. Once it is all soaked in, sprinkle powdered sugar all over the top of the cake. And then drink …. uh ….. I mean…. eat up!
Harvey Wallpounder Cake
- 1 pkg. pound cake mix
- 1 1/4 cups orange juice
- 1/4 cup Galliano
- 1/4 cup butter, softened
- 3 eggs
- 4-6 Tbsp. Galliano for topping
- Preheat the oven 325 degrees.
- Use butter to grease and flour a 12 cup fluted tube pan. (Bundt Pan)
- In mixing bowl combine pound mix, orange juice, Galliano (not the extra for topping), butter, and eggs.
- Blend at a low speed for 30 seconds, then beat for 2 minutes at medium speed.
- Pour batter into prepared pan.
- Bake 55-75 minutes. Remove from oven.
- Prick deeply every inch with fork. Spoon 4 Tbsp. Galliano over hot cake.
- Cool upright in pan 10 minutes, turn onto serving plate and cool.
- After cake is completely cooled, sprinkle 2 Tbsp. Galliano over top of cake.