Harvey Wallbanger from Scratch - Powerful Handmade site

Harvey Wallbanger from Scratch

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Harvey Wallbanger from Scratch

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A great retro cake, this moist and flavorful recipe usually calls for “One box yellow cake mix”. For those bakers who believe in starting from scratch while singing along with Sinatra or watching “Mad Men” reruns, your prayers are answered.

At a glance

Prep
Bake
Total
Yield
1 large cake, 20 servings

Nutrition information

Ingredients

Cake

  • 1 3/4 cups sugar
  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 3/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons cornstarch
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 cup orange juice
  • 1/4 cup Galliano
  • 1/4 cup vodka
  • 1 tablespoon orange zest

Glaze

  • 1 cup confectioners’ sugar, sifted
  • 1 tablespoon orange juice
  • 1 tablespoon Galliano
  • 1 teaspoon vodka
  • generous pinch of salt

Cake

  • 12 1/4 ounces sugar
  • 4 ounces unsalted butter, at room temperature
  • 3/4 teaspoon salt
  • 2 ounces vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 3/4 ounce cornstarch
  • 1 tablespoon + 1 teaspoon baking powder
  • 6 ounces orange juice
  • 2 ounces Galliano
  • 2 ounces vodka
  • 1 tablespoon orange zest

Glaze

  • 4 ounces confectioners’ sugar, sifted
  • 1/2 ounce orange juice
  • 1/2 ounce Galliano
  • 1 teaspoon vodka
  • generous pinch of salt

Cake

  • 347g sugar
  • 113g unsalted butter, at room temperature
  • 3/4 teaspoon salt
  • 57g vegetable oil
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 361g King Arthur Unbleached All-Purpose Flour
  • 21g cornstarch
  • 1 tablespoon + 1 teaspoon baking powder
  • 170g orange juice
  • 57g Galliano
  • 57g vodka
  • 1 tablespoon orange zest

Glaze

  • 113g confectioners’ sugar, sifted
  • 14g orange juice
  • 14g Galliano
  • 1 teaspoon vodka
  • generous pinch of salt

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9-cup Bundt pan.
  2. In a large mixing bowl, beat together the sugar, butter and salt until fluffy.
  3. Beat in the oil, then the vanilla and eggs, one at a time, beating until each egg completely disappears before adding the next one. Scrape the sides and bottom of the mixing bowl.
  4. In a measuring cup, stir together the orange juice, Galliano, vodka, and orange zest.
  5. In a separate bowl, whisk together the flour, cornstarch, and baking powder.
  6. Add 1/3 of this mixture to the mixing bowl, mixing until it disappears. Add half the liquid and beat in. Scrape the bowl, then add another third of the dry ingredients and mix in. Add the remaining liquid, mix, scrape the bowl.
  7. Add the remaining dry ingredients, mix until combined, scrape the bowl, and mix for one minute more.
  8. Transfer the batter to the prepared pan, smoothing out the top.
  9. Bake 45 to 50 minutes. Remove from the oven and place on a rack to cool for 20 minutes. After 20 minutes, turn the cake out of the pan on to a serving plate.
  10. To make the glaze: Combine all of the ingredients and brush over the cake while it’s still lukewarm.
  11. Store, covered, on the counter for 5 days, or freeze for up to 3 months.

Nutrition Information

  • Serving Size1 slice, 67g
  • Servings Per Batch20
Amount Per Serving:
  • Calories246 cal
  • Calories from Fat
  • Total Fat8g
  • Saturated Fat3g
  • Trans Fat0g
  • Cholesterol33mg
  • Sodium177mg
  • Total Carbohydrate
  • Dietary Fiber0g
  • Sugars26g
  • Protein2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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