Citrus Bundt (2 ways)

Many years ago I found this recipe in Saveur Magazine. The recipe is named after Mr. Harvey Wallbanger but after a lot of research, I can’t figure out who Harvey Wallbanger was! Doesn’t his name sound like a mix of some baseball lingo with a TV character and a surfer mixed in? Whoever he is, he has a cocktail named after him. I like him even better than a cocktail as a dessert! This bundt makes me think of the 1950’s when desserts were used as the 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. I’ve tested this cake recipe in two forms and included both here -- one for those of you who try to avoide gluten. Enjoy!

Olive Oil Grapefruit Cake (GF)
Serves 12

4 large eggs
½ c olive oil
1 c grapefruit juice (juice of one fresh grapefruit)
1 - 22 oz box of King Arthur Flour Gluten Free Yellow Cake Mix (i have used a 19 oz. box GF cake and it worked fine)
zest of 1 Grapefruit
¼ c grapefruit juice
¼ c white sugar
powdered sugar

For the cake :

Preheat the oven to 350º F. Grease a 10-12 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 GF 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 with paddle attachment again. Pour mixture into greased pan and bake for 25 minutes or until a toothpick inserted into the center of 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

For the cake:
1 box yellow cake mix (about 4 1/2 cups of mix)
1 3.4-oz. packet of instant vanilla pudding mix
1 c vegetable oil
4 eggs
1/4 c Galliano liqueur (or more orange vodka as a substitute)
1/4 c orange vodka
3/4 cup orange juice

For the glaze:
1 c powdered sugar
1 T orange juice
1 T Galliano liqueur
1 t orange vodka

For the cake:

Preheat oven to 350º 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 cake is golden brown, about 45 minutes. Let cool for 10 minutes and invert onto a serving plate.

For the glaze:

Mix confectioners sugar, liqueur, vodka, and orange juice into a small bowl until well combined and smooth. Then 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 -- unless you make my gallon batch recipe coming out tomorrow which is full of Galliano!**


Citrus Bundt (2 ways)