Ingredients for Harvey Wallbanger Cake
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How to Make Harvey Wallbanger Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, combine 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt.
- Add 1 cup (2 sticks) unsalted butter, softened; 4 large eggs; 1 cup buttermilk; and 1 teaspoon vanilla extract to the dry ingredients.
- Mix on medium speed for 3 minutes, or until the batter is smooth and well combined.
- Pour batter into the prepared tube pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a blender, combine 1 cup orange liqueur (such as Grand Marnier or Cointreau), 1/2 cup orange juice, 1 cup powdered sugar, and 2 tablespoons unsalted butter.
- Blend until smooth and creamy.
- Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drizzle down the sides.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
152g
Fat
12g
Carbs
17g
