HARVEY WALLBANGER CAKE

The Harvey Wallbanger was a 1970s cocktail that supposedly originated at Pancho's Bar in Manhattan Beach , California . It is said that a surfer named Harvey drank several of these concoctions (after losing a surfboard tournament) and accidentally banged his head on the wall as he left the bar. The drink contains a sweet yellow anise-flavored Italian liqueur known as Galliano, as well as orange juice and vodka. It didn't take long for cooks to figure out they could add that same trio to a cake-mix batter and come up with a cake reminiscent of those disco days. So put on your stacked heels, dance your way into the kitchen, and mix up this cake for an impromptu dinner party. Just don't bang your head on the wall.

CAKE

Flour for dusting the pan

1 package (18.25 ounces) plain orange cake mix

1 package (3.4) ounces) vanilla instant pudding mix

4 large eggs

1/2 cup vegetable oil, such as canola, corn, safflower, or sunflower

1/2 cup fresh orange juice (from 2 to 3 oranges) or from the carton

1/2 cup Galliano liqueur or anisette

2 tablespoons vodka

GLAZE

1 cup confectioners' sugar, sifted

1 tablespoon orange juice

1 tablespoon Galliano liqueur or anisette

1 teaspoon vodka

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bandit pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
  2. Place the cake mix, pudding mix, eggs, oil, orange juice, Galliano, and vodka in a large mixing bowl. Blend with an electric machine and scrape down the sides of the bowl with a rubber spatula. In crease the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
  3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a serving platter. Poke holes in the top of the cake with wooden skewer or toothpick.
  4. Prepare the glaze. Place the confectioners' sugar, orange juice, Galliano, and vodka in a small bowl and stir until smooth. Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.

Store the cake, covered in aluminum foil or plastic wrap, at room temperature for up to 4 days. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Contact Noah at:
Noah@SemperFidelisNoah.com


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