This cake comes out very light and airy. I do wish the cake had been made from scratch, but there is so much added to the mix that it really doesn’t taste like a boxed mix.
The raisins bake very soft. Golden Raisins have less of the raisin flavor than the regular raisins. The cherries are quite nice when baked as well.
Unfortunately, my Bundt pan wasn’t greased well enough apparently. The top half of the cake stayed in the pan. This was very easily covered up with the powdered sugar.
Galliano is a very yellow liquor. It tastes a bit like anisette or licorice. It is a very strong liquor. This does not translate to the cake though. It is very subtle once cooked.
Overall, this is a nice alternative to a fruit cake. A very good dessert when you don’t want anything too heavy.
GALLIANO GOLDEN RAISIN CAKE
1 Package Bundt or Pound Cake Mix
3 Eggs
1 Cup Water
1/3 Cup Galliano
¼ Cup Soft Butter
½ Cup Chopped Maraschino Cherries
½ Cup Golden Raisins
Preheat oven to 325 degrees. Generously greasy a Bundt pan. In a large bowl, blend the cake mix, eggs, water, Galliano, and butter. Beat for 2 minutes at medium speed. Fold in cherries and raisins. Pour into prepared pan. Bake for 45 to 55 minutes. Cool until lukewarm before removing from pan. Dust with powdered sugar.
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