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December 4, 2006 |
Dear Mr. Keillor,
Greetings. I am a former Minnesotan currently living in New Mexico. I am writing a Bundt Cook Book for the Minnesota Historical Society. Do you have any Bundt stories, jokes, or memories you would be willing to share? Also-what is your favorite Bundt? Hope you are well. We all enjoy your show-particularly our nine year old who quotes the Ketchup people regularly. Take care.
(Response from Mrs. Sundberg, Bundt expert)
Oh, Susanna, I don't know about Mr. Keillor but I will confess I've had my issues with Bundt cakes over the years. Really. Seems most of them I've made have come up a bit on the dry side and there they sit, half-eaten and nothing to brag about. However, there is one Bundt cake I've found turns out amazingly moist and just right every time. It's always been my father's favorite cake, and my mother has made it on many a special occasion. The original recipe called for an orange cake mix, but you don't find such a thing anymore so I use a yellow cake mix and it works just fine.
My mother calls it "Harvey Wallbanger Cake." Now, don't let the name mislead you. This cake is intoxicating only in flavor, and if you're feeling something afterward, it's all in your mind. Which is why I've taken to calling it "It's All In Your Mind Cake." It was at a family reunion some years back when I brought three of these cakes. The reunion was at a park, and it rained hard all day, so we spent most of our time in a building built for such purposes. There were tables and a small kitchen so we set up camp and had a good ol' time. Someone brought a karaoke machine, and that afternoon of all the cousins got a bit carried away. To say they were giddy is an understatement. The aunts got annoyed after a while and blamed my cake, as it does contain a decent amount of alcohol. I found the idea ridiculous, and said, in defense of my cake, "It's all in your mind, Ladies."
So here we go.
Harvey Wallbanger Cake
(It's All In Your Mind Cake)
1 yellow cake mix
1 small box instant vanilla pudding
1/2 cup oil
Combine cake mix and pudding mix;
add eggs and oil and mix well.
Add 4 oz. Galliano
1 oz. vodka
4 oz. orange juice
Pour into a greased and floured 10-inch Bundt pan. Bake at 350 for 45 minutes.
For a lovely frosting, mix 1 oz. each of Galliano, vodka and orange juice together in a bowl. (Don't add more than one ounce of each. Trust me. It gets a bit overpowering.) Add powdered sugar and stir until desired consistency.
Frost cooled cake as you wish.
(Note: I keep my recipe for this one taped to the bottle of Galliano in the top cupboard. Just so I know.)