My parents' best friends came for dinner and I wanted to try a new recipe with Blends by Orly Paris Blend.  She has celiac and he loves booze!  This made my decision really easy.  Gluten free Harvey Wallbanger cake combines the best of both worlds!  Since the alcohol is cooked out out during the baking process, this cake is suitable for children under the age of 18 as well.  

Gluten Free Harvey Wallbanger Cake

1 3/4 cups (12 1/4 ounces) sugar
1/2 cup (4 ounces, 1 stick) unsalted butter, 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) Blends by Orly Sydney Blend
3 tablespoons (1 1/8 ounces) cornstarch
4 teaspoons baking powder
3/4 cup (6 ounces) orange juice, room temperature
1/4 cup (2 ounces) Galliano, room temperature
1/4 cup (2 ounces) vodka, room temperature
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" Bundt pan with oil spray or butter.

In a large mixing bowl, beat together the sugar, butter and salt until fluffy. Beat in the oil, then the vanilla and eggs, one at a time.  In a measuring cup, stir together the orange juice, Galliano, vodka, and orange zest.  Mix the Sydney Blend, cornstarch, baking powder and orange zest in a separate bowl.

Gradually add the dry ingredient mixture to the wet ingredients, about 1/3 at a time, and beat until the batter is smooth.  Scrape down the sides of the bowl and mix again.  Transfer the batter to the prepared pan, and smooth out the top with the back of your spatula.

Bake the cake for 40 to 50 minutes. The top will bounce back when you touch it lightly with your finger, and a tester or toothpick inserted into the center will come out clean. Remove the cake from the oven and cool it in its pan for 20 minutes. After 20 minutes, use a dull knife or pointed icing spatula to loosen the cake from the edge of the pan.

For the glaze, whisk the ingredients together until smooth. The glaze will seem a little thick, but that’s how it should be.  Drizzle it over the cake while it’s still lukewarm. The heat from the cake will help the glaze travel over the cake and make a nice, smooth finish.