Classic Galliano Cocktail Cake Recipe

This wonderfully straightforward cake recreates the flavour of the cocktail, using Galliano in both the sponge mixture and the glaze.

Servings: 12
Makes: 1 x 25 cm Bundt cake

Ingredients

• 1 (517 g) packet yellow cake mix
• 1 (99 g) packet instant vanilla pudding mix
• 4 eggs
• 120 ml vegetable oil
• 148 ml Galliano liqueur
• 59 ml vodka
• 118 ml orange juice
• 120 g icing sugar

Directions

1. Heat the oven to 175°C. Grease and flour a 25 cm tube tin.
2. In a large bowl, mix together the cake mix and vanilla pudding mix. Add the eggs, vegetable oil, 118 ml Galliano, 30 ml vodka and 118 ml orange juice. Beat until the mixture is smooth and thick, then transfer it to the prepared tin.
3. Bake for 45 minutes at 175°C. Leave the cake in the tin for 10 minutes before turning it out on to a cooling rack. Drizzle the glaze over the cake while it remains warm.
4. To make the glaze, mix the remaining 30 ml Galliano, 30 ml vodka and 30 ml orange juice with the icing sugar until smooth. Spoon the glaze over the warm cake.

Nutrition Facts (per serving)