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Recipe: Recipes Using Galliano - Galliano Pineapple Cake and Harvey Wallbanger Cake (using cake mix), Mixed Drinks: Rootbeer Float, Golden Cadillac

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Galliano Pineapple Cake
Yield: 1 Cake
Source: Bundt Cake Mix Holiday Recipe Booklet rec'd from Joni Cloud
(5/95)

JONI'S OLDIES
1 pk pillsbury bundt pound cake supreme; mix
3 eggs
water
1/3 c galliano; to 1/2 cup
1/4 c butter; or margarine, softend
1/2 c pineapple preserves

Preheat oven to 325 F. Generously grease a 12-cup bundt fluted tube pan. In lg. bowl, blend packets 1 and 2 of cake mix and remaining ingredients until moistened. Beat 2 mins. at med. speed (portable mixer use highest speed). Pour into prepared pan. Bake at 325F for 45 to 55 mins. or until toothpick inserted in center comes out clean. Cool until lukewarm; invert onto serving plate. Sprinkle packet 3 over completely cooled cake. Store tightly covered. Makes 10" ring cake.

Harvey Wallbanger Cake
This cake is simple, but very moist and rich.

Cake
1 box yellow cake mix (NOT Jiffy mix)
1 cup oil
4 eggs
1/4 cup Galliano liqueur
1/4 cup Vodka
1 3-ounce package vanilla INSTANT pudding mix
3/4 cup orange juice
Glaze (see below)

For Cake: Preheat oven to 350 degrees F. Mix all ingredients 3 minutes at medium speed. Grease and flour bundt cake pan. Bake for 45-50 minutes until done.

For Muffins:
Fill mini-muffins and/or muffin paper-lined tins 3/4 full. Bake at 350 degrees F. for 10 minutes for mini-muffins or 20 minutes for regular muffins. Check for doneness with a toothpick inserted in the center - if it comes out clean, they're done.

Glaze
1 cup sifted powdered sugar
1 tablespoon orange juice
1 tablespoon Galliano
1 teaspoon Vodka

Mix together until blended. Pour over warm cake.
Yield: 1 bundt cake; 8-12 servings

Rootbeer Float

1 oz. Vodka
3/4 oz. Galliano
Cream
Splash of Coke

Shake over ice & Pour into a Highball glass.

Golden Cadillac

1 oz. Galliano
3/4 oz. White Creme de Cacao
Cream or Ice Cream

Shake with Cream & ice, Strain to serve up, or Omit ice & Blend with Ice cream for Frozen variation.

MsgID: 0212214
Shared by: Gladys/PR
In reply to: Thank You: for all the great recipes !!!! I will...
Board: All Baking at Recipelink.com
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