ROD RECIPES 11/08/2008 National Harvey Wallbanger Day Harvey Wallbanger from
Scratch Cake
The Harvey Wallbanger is an alcoholic beverage or cocktail made with vodka,
Galliano, and orange juice.
The Harvey Wallbanger was invented in 1952 by three-times world champion
mixologist Donato 'Duke' Antone, the brother-in-law of New York state senator
Carlo Lanzillotti. The 1982 Milwaukee Brewers, winners of the American League
pennant, were nicknamed "Harvey's Wallbangers," because of the team's nickname
and its manager, Harvey Kuenn
source is wikipedia
Harvey Wallbanger from Scratch Cake
1 3/4 cups (12 1/4 ounces) sugar
1/2 cup (4 ounces, 1 stick) unsalted butter, at 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) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/8 ounces) cornstarch
4 teaspoons baking powder
3/4 cup (6 ounces) orange juice
1/4 cup (2 ounces) Galliano
1/4 cup (2 ounces) vodka
1 tablespoon orange zest
Glaze
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-cup Bundt® pan.
Before we get started, here's a hint: any cake recipe works best if the butter,
liquid and eggs are all at room temperature before they're combined. Putting
cold eggs into soft butter equals a curdled mess. To bring everything to room
temperature right out of the fringe, place the eggs in a bowl, and cover with
the warmest tap water you can run over your hand. Let them sit while you
measure out the dry ingredients and you'll be all set.
You can also do this with sticks of butter, still in their wrappers, in
lukewarm water. It really works. Just pat the sticks dry with a paper towel
before you unwrap them and put them in the mixing bowl.
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, beating until each
egg completely disappears before adding the next one.
This is what the butter, sugar, and oil look like after creaming.
After the third egg joins the party, the mixture looks like this.
Time to measure out the hooch. In a measuring cup, stir together the orange
juice, Galliano, vodka, and orange zest. If everything's cold, warm it for 30
seconds in the microwave. The flour, cornstarch, and baking powder are already
whisked together and on standby.
Add 1/3 of the dry ingredient mixture to the mixing bowl, mixing until it
disappears. Scrape the mixing bowl.
This sounds tedious, but it's the difference between a good cake and a streaky
could-have-been. Ever get a cake all mixed up, go to pour the batter in the
pan, and find a pool of butter and sugar still hanging out on the bottom of the
bowl? I thought so. Get out the scraper.
I'm adding a tablespoon of fresh orange zest for a little flavor boost. Now
half the liquid goes in. After it's combined, add another third of the dry, the
rest of the wet, mix, scrape, add the last of the dry ingredients and beat
until the batter is smooth with one last scrape down for good measure. Now
transfer the batter to the prepared pan, and smooth out the top.
The back of a tablespoon works well to smooth out the top of the cake.
Bake the cake for 40 to 45 minutes (don't let it go too long, or it will get
dry). 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.
Teasing the cake away from the ridges in the center is a little "insurance
policy" for getting it to release evenly.
Put a plate on top of the pan. Turn everything over and let it sit for a
moment.
Pick up the edge of the pan and jiggle it a bit. You'll feel the cake fall out.
Carefully lift the pan straight up off the cake.
Voila. And phew.
For the glaze, whisk the orange juice (I like to use fresh squeezed for this)
and the hooch 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.
source is Baker's Banter
Live your life like a fried egg -- with your sunny side up.
God Bless, Marla
[Non-text portions of this message have been removed]
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