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Mr Harvey Wallbanger's cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Sift the flours with the baking powder and salt into a bowl. Set aside.
  • Using a stand mixer, cream the sugar with the butter and vanilla until soft and fluffy (about 5 mins). Turn the speed down to low and drizzle in the oil, continually mixing until well combined.  Increase the speed to medium and beat for about 2 mins.
  • Then add the eggs, one at a time, waiting until each one is well incorporated and continually mixing.
  • Whisk ½ cup orange juice with ¼ cup Vodka and ½ cup Galliano. 
  • Then add the flour mixture in 3 lots, alternating with the liquid in 2 lots, ensuring everything is well combined before adding the next lot, beginning and ending with the flour.
  • Transfer the dough to a lightly oiled springform cake tin, give it a whack on a workbench (to make sure there are no air bubbles) and cook in the oven for about 40-45 mins until a skewer comes out clean, covering with kitchen foil if browning too much. When ready, set aside to cool in the pan for 30 mins.
  • Whisk the icing sugar with 2 tbsp each orange juice and Galliano and 1 tspn Vodka. Then pour over the cake either whilst still warm.
  • nb.  Cake flour should be available in the health section of your local supermarket or at a health food store.
  • from “Vintage Cakes” by Julie Richardson


  • 280 gm plain flour
  • 125 gm cake flour
  • 2 tspn baking powder
  • ½ tspn salt
  • 400 gm white sugar
  • 225 gm soft unsalted butter
  • 2 tspn vanilla extract
  • 1/3 cup canola or vegetable oil
  • 5 large eggs
  • ½+ cup fresh orange juice
  • ¼+ cup Vodka
  • ½+ cup Galliano
  • cooking oil spray
  • 175 icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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