Italian Hangover Cake Recipe

Sometimes, life throws you a curveball, and you wake up feeling less than your best. If a night of indulgence has left you with a headache and a queasy stomach, fear not! This Italian Hangover Cake is here to save the day. This delightful dessert is more than just a cake; it's a remedy for the common hangover.
This cake is infused with orange zest and liqueur, offering a vibrant citrus flavor that awakens the palate. The alcohol content in the liqueur (optional, but highly recommended) helps settle your stomach and provides a subtle boozy kick. Even if you're not hungover, this cake is simply delicious and perfect for any occasion.

Ingredients

• 3 cups all-purpose flour (360g)
• 1 tablespoon baking powder
• 1 ¾ cups sugar (350g)
• 1 medium orange
• ¾ cup milk, at room temperature (180ml)
• 2 tablespoons Cointreau (or other orange liqueur)
• 1 cup unsalted butter, at room temperature (225g)
• ½ cup olive oil (or canola oil) (120ml)
• 4 large eggs, at room temperature

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. Whisk dry ingredients: In a medium bowl, whisk together flour and baking powder.
3. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest and juice.
4. Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the wet ingredients, mixing until just combined. Fold in the Cointreau (or other liqueur) gently.
5. Bake the cake: Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar or drizzle with a simple orange glaze (optional) before serving.