What is it about a bundt cake that makes it seem to taste so much better than any other cake? Is it the visual sumptuousness and simplicity of the shape? The dribble of glaze that said shape provides for such regular rivulets? We eat more than we think with our eyes.
This basic bundt is the Harvey Wallbanger cake, the recipe of which may be found here. It’s worth a try (and if you don’t have the Galliano on hand, because no one really does, a Sambuca or Yellow Chartreuse makes a fine substitute). For this one, in place of the 3/4 cup orange juice that keeps this sweet and moist, I took the time to squeeze a few Mandarins that made it even better than I remember.
Happy Bundting!
