Directions: |
Directions:Preheat the oven to 350°F. Grease and flour a 9-cup Bundt pan.
In a large mixing bowl, beat together the sugar, butter and salt until fluffy. Beat in the oil, then the vanilla and eggs, one at a time, beating until each egg completely disappears before adding the next one. Hint; bring butter and eggs to room temp before making this cake.
In a measuring cup, stir together the orange juice, Galliano, vodka, and orange zest. If everything’s cold, warm it for 30 seconds in the microwave.
In separate bowl add cornstarch, flour and baking powder whisk together to blend. Add 1/3 of the dry ingredient mixture to the mixing bowl, mixing until it disappears. Scrape the mixing bowl. Then add the orange /liquor mixture to cake. Make sure to incorporate it together well scraping sides. then I like to grate a bit of orange zest into the batter and Vanilla. mix well- pour into bundt pan.
Bake the cake for 40 to 45 minutes (don’t let it go too long, or it will get dry). The top will bounce back when you touch it lightly with your finger, and a tester or toothpick inserted into the center will come out clean. Remove the cake from the oven and cool it in its pan for 20 minutes. After 20 minutes, use a dull knife or pointed icing spatula to loosen the cake from the edge of the pan. Put a plate on top of the pan. Turn everything over and let it sit for a moment.
Put a plate on top of the pan. Turn everything over and let it sit for a moment. Drizzle it over the cake while it’s still lukewarm. The heat from the cake will help the glaze travel over the cake and make a nice, smooth finish.
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This recipe for Galliano cake is from