Monday, June 20, 2011

Don't drink it!

It's not unusual to find out that some type of alcoholic beverage might be used in a recipe.   Whether it is baked, cooked, roasted or fried; the alcohol burns off, but the flavor remains which is what you were trying to achieve.

On Feb 17, 2011, I posted my recipe for Coffee Kisses, and while strong coffee can give you the flavor you need; I have found that using Kahlua makes these cookies taste twice as good.  Now using rum in coffee cake or fruitcake is not unusual, but what about an entire cocktail?   Back in the 1970's, my mom's friend Frances would make this awesomely moist and delicious cake called "Harvey Wallbanger Cake", and it was named after a popular cocktail.  When the cocktail itself was invented is a slight mystery as claims go from the 1940's to the 1970's, and the story is that a man had some guests over, but an under stocked bar.  So, he just threw what he had together and came up with a sweet alcoholic drink that everyone couldn't get enough of.  One guy in particular, named Harvey, got so drunk on this cocktail that he started to bang his head on the wall; hence the name "Harvey Wallbanger".  Guess this could be considered an urban legend of sorts.

The Harvey Wallbanger Cocktail


1 oz. vodka
4 oz orange juice
1/2 oz Galliano


Pour vodka and orange juice into a collins glass filled with ice cubes and stir. Float galliano on top by pouring slowly over a teaspoon turned bottom-side up.

For your eating pleasure however, I give to you the recipe for Harvey Wallbanger Cake.

Harvey Wallbanger Cake
Based upon a popular cocktail of the 1970’s; the origin of this recipe is unknown, and has been passed on from friend to friend for years.
1 box yellow cake mix  
1 box (3 oz) instant vanilla pudding
 ¼ cup Galliano
¼ cup vodka
4 eggs
1 cup canola oil
¾ cup orange juice
1 cup confectioner’s sugar
1 Tbsp Galliano
1 Tbsp orange juice
1 tsp vodka

Preheat oven to 350 F.   Spray a Bundt pan with nonstick baking spray (contains flour).

In a large mixing bowl, mix together for 3 minutes, on medium speed, the cake mix, pudding, liquors, eggs, oil and orange juice.   Pour batter evenly into the pan.  Bake for 45-50 minutes; a toothpick will come out of the center cleanly.  Let cake cool for 10 minutes before removing from pan.
To prepare the glaze, mix together the sugar, liquors and orange juice until smooth and creamy.  Drizzle over the still slightly warm cake; let it reach room temperature before serving.
Makes 10-12 servings.
Mary Cokenour