FYI – a Harvey Wallbanger is a cocktail consisting of Galliano (one part), orange juice (six parts) and vodka (three parts). It is typically served in a highball glass with an orange slice garnish. Cocktails were more popular back in the ’70’s than they are now and were typically served before and after dinner and wine was reserved for the meal itself. Legend is that a 1950s California surfer named Harvey liked his vodka and orange juice cocktail topped with Galliano. One evening, Harvey had too many of these cocktails and banged into a wall or two: the Harvey Wallbanger was born…maybe true, maybe not, but that’s the story.
Bacardi Rum Cake
- 1 box (about 18.75 ounces) yellow cake mix
- 1 cup vegetable oil
- 4 large eggs
- ¼ cup Galliano® liqueur
- ¼ cup vodka
- 1 package (3-ounces) vanilla instant pudding mix
- ¾ cup fresh orange juice
- 1 cup sifted powdered sugar
- 1 Tablespoon fresh orange juice
- 1 Tablespoon Galliano
- 1 teaspoon vodka
- Preheat oven to 350 F. Grease and flour a Bundt pan or spray with floured vegetable spray.
- Place cake mix, oil, eggs, liqueur, vodka, pudding mix, and orange juice into a large mixing bowl. Beat on medium speed fo 3 minutes.
- Pour evenly into prepared Bundt pan and tap gently on the counter to release any air bubbles. Bake for 45 to 50 minutes. A toothpick inserted in the center should come out clean. (Do not overbake or it will become dry.) Let rest for 5 minutes. Gently loosen edges around the rims with a thin rubber spatula. Invert and unmold from Bundt pan onto a cake platter, then glaze while warm.
- For the glaze, mix powdered sugar, orange juice, liqueur, and vodka until smooth. (If it is too thick, add more orange juice a few drops at a time to get a drizzling consistency. If it is too thin, add more powdered sugar a teaspoon at a time.) Drizzle over the warm cake and let cool to room temperature for glaze to set.