LOG CAKE RECIPE RECIPES

Name: Harvey Wallbanger Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 1 package orange cake mix (regular size); 1 package (3.4 ounces) instant vanilla pudding mix; 4 large eggs; 1/2 cup canola oil; 3/4 cup orange juice; 1/4 cup vodka; 1/4 cup Galliano liqueur; GLAZE:; 2-1/2 cups confectioners' sugar; 4 tablespoons orange juice; 2 tablespoons butter, melted; 1/4 teaspoon vanilla extract; Optional: Assorted white sprinkles and citrus fruit segments

HARVEY WALLBANGER CAKE RECIPE: HOW TO MAKE IT

Harvey Wallbanger Cake Recipe: How to Make It image

This recipe is from my Aunt Martha, who passed away recently at the age of 94. She found ways to substitute the water in almost any cake recipe with vodka or rum. She left this recipe for Harvey Wallbanger Cake taped to her kitchen cabinet. —Lynda Szczepanik, Highland Park, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 package orange cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs
1/2 cup canola oil
3/4 cup orange juice
1/4 cup vodka
1/4 cup Galliano liqueur
GLAZE:
2-1/2 cups confectioners' sugar
4 tablespoons orange juice
2 tablespoons butter, melted
1/4 teaspoon vanilla extract
Optional: Assorted white sprinkles and citrus fruit segments

Steps:

Preheat oven to 350°. Grease and flour a 10-inch tube pan., In a large bowl, combine the first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to prepared pan., Bake until top springs back when lightly touched, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small bowl, mix glaze ingredients until smooth. Pour over cake. If desired, top with white sprinkles and serve with segmented citrus fruit.

Nutrition Facts : Calories 447 calories, FatContent 16g fat (3g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 370mg sodium, CarbohydrateContent 71g carbohydrate (53g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Carrot Cake Recipe: How to Make It - Taste of Home image

My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1-1/2 cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup sweetened shredded coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts

Steps:

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

Nutrition Facts : Calories 819 calories, FatContent 49g fat (12g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 91g carbohydrate (72g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

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HARVEY WALLBANGER CAKE RECIPE: HOW TO MAKE IT

This recipe is from my Aunt Martha, who passed away recently at the age of 94. She found ways to substitute the water in almost any cake recipe with vodka or rum. She left this recipe for Harvey Wallbanger Cake taped to her kitchen cabinet. —Lynda Szczepanik, Highland Park, Illinois
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Calories 447 calories per serving

Preheat oven to 350°. Grease and flour a 10-inch tube pan., In a large bowl, combine the first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to prepared pan., Bake until top springs back when lightly touched, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small bowl, mix glaze ingredients until smooth. Pour over cake. If desired, top with white sprinkles and serve with segmented citrus fruit.

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