This recipe is from King Arthur Flour but the photo is Nancy’s:
1 3/4 cups (12 1/4 ounces) sugar
1/2 cup (4 ounces, 1 stick) unsalted butter, at room temperature
3/4 teaspoon salt
1/3 cup (2 ounces) vegetable oil
2 teaspoons vanilla extract
4 large eggs
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/8 ounces) cornstarch
4 teaspoons baking powder
3/4 cup (6 ounces) orange juice
1/4 cup (2 ounces) Galliano
1/4 cup (2 ounces) vodka
1 tablespoon orange zest
1 cup (4 ounces) confectioners’ sugar, sifted
1 tablespoon orange juice
1 tablespoon Galliano
1 teaspoon vodka
Preheat the oven to 350°F. Grease and flour a 9-cup Bundt® pan.
In a measuring cup, stir together theorange juice, Galliano, vodka, and orange zest. If everything’s cold,warm it for 30 seconds in the microwave. The flour, cornstarch, andbaking powder are already whisked together and on standby.
Add 1/3 of the dry ingredient mixture to the mixing bowl, mixing until it disappears. Scrape the mixing bowl.Add a tablespoon of fresh orange zest for a little flavorboost. Now half the liquid goes in. After it’s combined, add anotherthird of the dry, the rest of the wet, mix, scrape, add the last of thedry ingredients and beat until the batter is smooth with one lastscrape down for good measure. Now transfer the batter to the preparedpan, and smooth out the top. (The back of a tablespoon works well to smooth out the top of the cake.)
Bake the cake for 40 to 45 minutes (don’t let it go too long, or itwill get dry). The top will bounce back when you touch it lightly withyour finger, and a tester or toothpick inserted into the center willcome out clean. Remove the cake from the oven and cool it in its panfor 20 minutes. After 20 minutes, use a dull knife or pointed icingspatula to loosen the cake from the edge of the pan.
Teasing the cake away from the ridges in the center is a little “insurance policy” for getting it to release evenly. Put a plate on top of the pan. Turn everything over and let it sit for a moment. Pick up the edge of the pan and jiggle it a bit. You’ll feel the cake fall out. Carefully lift the pan straight up off the cake.For the glaze, whisk the orange juice (I like to use fresh squeezedfor this) and the hooch together until smooth. The glaze will seem alittle thick, but that’s how it should be.
Drizzle it over the cake while it’s still lukewarm. The heat fromthe cake will help the glaze travel over the cake and make a nice,smooth finish.