Vegtable oil (for misting the pan)
Flour for dusting the pan
1 package (18.25 ozs) plain orange cake mix (can be tough to find sometimes!)
1 package vanilla instant pudding
4 large eggs
1/2 C. vegatable oil (canola, safflower, sunflower, etc)
1/2 C. Galliano liquer (or anisette)
2 Tablesppons Vodka
2 C. Powder sugar (sifted)
2 Tablesppons orange juice
2 Tablespoons Galliano (or anisette)
2 Tablespoons vodka
1. Place a rack in the center of the oven. Preheat the oven to 350 F (If using a dark pan, decrease the temp to 325F, and cook touch longer(maybe 10 minutes)). Lightly mist a 12 C bundt pan with vegtable oil (spray), then dust with flour. Shake out the excess flour & set pan aside. (Mom uses "Baker's Joy" instead of this process (easier to get into all the cracks & crevices of the bundt), your choice).
2. Place the cake mix, pudding mix, eggs, oil, orange juice, galliano, and vodka in a large mixing bowl on low speed for 1 minute. Stop the machine and scrape the bowl sides down. Increase the mixer the mixer speed to medium for 2 more minutes, scraping down sides as needed. The batter shoiuld look thick & smooth. Pour the the batter into the prepared pan, smooth it out with a spatula, and place in the preheated oven.
3. Bake the cake until golden brown and springs back when lightly pressed with your finger (and cake tester comes of dry (Toothpick, etc) 45 to 50 minutes (5-10 minutes longer at lower temp for dark pans). Remove the pan from the oven and place on a wire rack to cool (in pan) for about 20 minutes. You can run a long sharp knife around the edge of the cake and invert it on a serving plate (Mom recommendeds gently shaking the cake in the pan after cooled to see if it was loosened up for inversioin). Once inverted, poke holes in the top of the cake with a skewer (or toothpick is not available).
4. (You can do this as the cake is cooling) Prepare the glaze. Place all glaze ingredients in a small bowl and stir until smooth. Spoon the glaze over the warm cake, allowing it to seep into the holes, drizzle down the sides, and into the center of the cake. Allow the cake to cool completely before slicing (Grandmaw made this cake several days in advance usually, Mom covers with 'Release' non-stick foil, and plastic wrap on top of this to keep fresh).
You can make this cake, wrap, and keep fronzen for up to 6 months... thaw overnight on the counter before serving.
This recipe adapted from Anne Bryn's, The Cake Doctor