#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE

This cake goes together lickety-split, its really simple and comes together nicely. The batter has a definite tang which I attributed to the alcohol. I thought that would disappear after baking, but was still a little aftertaste that I think comes from the vodka. If I make it again, I’ll leave the vodka out. I think you could make it without any alcohol. Just add a bit more vanilla and replace the booze with fresh squeezed orange juice and some orange extract. It’s tasty enough using the original recipe but since I’m not able to drink any alcohol because of some medication I’m taking, I think that affected the flavor for me. All in all, a nice Bundt.

<a href=”http://www.foodlustpeoplelove.com/p/bundtbakers.html” target=”_blank”><img alt=”BundtBakers” border=”0″ src=”https://2.bp.blogspot.com/-XE9bwZnyL9c/UtYEgkZErAI/AAAAAAAAWL4/xg6KeKrZJD0/s1600/BundtBakers+post.png” /></a>

First and foremost, a great big thank you to Patricia at pattyscake-pbb.blogspot.com for this wonderful theme.  Your favorite cocktail morphing to a Bundt cake.  Ingenious.  When you have  a minute, check out her blog.  She offers a nice assortment of recipes.  Thanks also to King Arthur Flour where I found this recipe.  I’ve been using King Arthur products for years and, to date, have never been disappointed.

The first time I ever ordered a Harvey Wallbanger, I was quite young and was anxious just to see the look on the waitress’s face ~ she couldn’t have been more bored by it all.  So, at the very least, I got a great tasting drink on my wedding night.  I was only 19 at the time but she served me anyway and in fact, she made a cute “love bug” for us out of  things at the bar.

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 frige, 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.  You can also heat a glass under hot water, then put the warmed glass over the stick of butter and it will become room temperature within a few minutes.

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.

When it’s time to make the glaze, whisk some fresh squeezed orange juice and the booze together until smooth. The glaze will seem a little thick, but that’s okay, that’s how it should be.

Using a pastry brush, “paint” 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.

Enjoying this cake will undoubtedly bring back fond memories for all the baby boomers out there.

 

#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE
Print Recipe
This Bundt has a very nice texture and the basic flavor can be recognized by many baby boomers. It's very simple to pull together, including adding the glaze. You could easily whip this up in the afternoon and enjoy the finished product after dinner. "Easy" is always welcome at my house.
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE
Print Recipe
This Bundt has a very nice texture and the basic flavor can be recognized by many baby boomers. It's very simple to pull together, including adding the glaze. You could easily whip this up in the afternoon and enjoy the finished product after dinner. "Easy" is always welcome at my house.
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
Ingredients
The Bundt Cake
GLAZE
Servings: Servings
Instructions
For the cake
  1. Preheat your oven to 350º F. Prepare a 9-cup bundt pan with homemade cake release or grease and flour pan, set aside.
  2. Beat together sugar, butter and salt in your stand mixer until fluffy.
  3. Beat in oil, then the vanilla and eggs, one at a time, beating until each egg disappears before adding the next one. Scrape the sides and bottom of the mixing bowl as you go along.
  4. In a measuring cup, stir together the orange juice, Galliano, Vodka and orange zest.
  5. In a separate mixing bowl, whisk together the flour, cornstarch and baking powder.
  6. Add 1/3 of this mixture to the stand mixer, mixing until it disappears. Add 1/2 of the liquid and beat in. Remember to scrape the bowl, then add another third of the dry ingredients and mix in. Add the remaining liquid, mix, and scrape the bowl.
  7. Add the remaining dry ingredients and mix until combined. Scrape the bowl and mix for one minute more.
  8. Transfer the batter to the prepared pan and bang a few times on the counter to help settle the batter in. Smooth out the top.
  9. Bake 45 to 50 minutes. Remove from oven and place on a rack to cool for 20 minutes. After 20 minutes, turn the cake out of the pan and onto a serving plate.
To make the glaze
  1. Combine all of the ingredients and brush over the cake while it is still lukewarm.
  2. Store, covered, on the counter for 5 days or freeze for up to 3 months.
Recipe Notes

The Harvey Wallbanger is a mixed drink made with Vodka, Galliano, and orange juice.  It is served on the rocks' poured over ice and garnished with an orange slice and a "perfect" maraschino cherry.  It is served in a highball glass, the taller the better. It consists of 3 parts Vodka, 1 part Galliano and 6 parts fresh orange juice.  The preparation is simple, stir the
Vodka and orange juice with ice in the glass, then float the Galliano on top. Garnish and serve.
* Harvey Wallbanger recipe at International Bartenders Association

The Harvey Wallbanger appears in literature as early as 1971. The cocktail is reputed to have been invented in 1952 by three-time world champion mixologist Donato "Duke" Antone, and named by Antone after a surfer frequenting Antone's Blackwatch Bar in Los Angeles. However, recent research by culinary historians casts doubt on this theory. Robert Simonson goes so far as to say that "no sane person ever believed that story."   Simonson emphasizes the lack of a historical record for any Blackwatch Bar, and indicates that, in fact, Antone lived in Hartford, Connecticut, rather than Los Angeles during the relevant period.

Other historians such as David Wondrich emphasize the role of McKesson Imports Company and its marketing team for developing the drink, confirming among other things that the company commissioned a graphic artist to develop a "Harvey Wallbanger" sandal-clad surfer mascot in the late 1960s.  It is known that McKesson executive George Bednar was instrumental in promoting the drink as a means of selling its component Galliano liqueur, and Bednar claimed to have penned a popular tagline for the drink: "Harvey Wallbanger is the name. And It can be made!". 💜

~Wikipedia

ps.  Thanks for your patience while I muddle along completing my website.  Clearly, I don't know how to do it so I just keep trying.  Urrrggghhh.

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ALMOND SNICKERS SCONES

Once again I found time to work with my favorite media, scones! For me, baking can be a very creative outlet . Above all other recipes, scones are my most adored. They come together easily and the final result is always delicious; the recipes are quite varied from savory to cream scones to sweet scones. I especially love how scone recipes can be slightly altered, yet produce something all together unique.

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This may well become my favorite scone recipe although I have many, many more to sample.  These scones barely made it out of the oven before people claimed dibs on the one they wanted.  I had to fight them off so I could make the milk chocolate topping.  The milk chocolate added another flavor layer to these already delicious scones.

ALMOND SNICKERS SCONES
Print Recipe
These are light, tender and fabulous. They went so fast I barely had time to take photos of the completed scones. They came together quickly and although grating frozen butter was a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. However, I'm going to try using my food processor to grate the butter. The topping is so tasty I wanted to eat it right out of the bowl. I definitely recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
16 Mini Scones 20 Minutes
Cook Time Passive Time
20 Minutes 40 Minutes
Servings Prep Time
16 Mini Scones 20 Minutes
Cook Time Passive Time
20 Minutes 40 Minutes
ALMOND SNICKERS SCONES
Print Recipe
These are light, tender and fabulous. They went so fast I barely had time to take photos of the completed scones. They came together quickly and although grating frozen butter was a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. However, I'm going to try using my food processor to grate the butter. The topping is so tasty I wanted to eat it right out of the bowl. I definitely recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
16 Mini Scones 20 Minutes
Cook Time Passive Time
20 Minutes 40 Minutes
Servings Prep Time
16 Mini Scones 20 Minutes
Cook Time Passive Time
20 Minutes 40 Minutes
Ingredients
The Almond Snickers Scones
For The Topping
Servings: Mini Scones
Instructions
  1. Preheat oven to 450º F and line a cookie sheet with parchment or use a silpat mat
  2. Stir together the flour, sugar, baking powder, baking soda and salt.
  3. Grate the frozen butter on the large holes of a box grater. Mix into the flour until well coated.
  4. Whisk together the egg, buttermilk and Almond extract. Pour into the flour/butter mixture and stir until combined. The dough should look very shaggy.. Fold in the frozen, chopped Almond Snickers.
  5. Scoop the dough onto a floured surface and pat into an 8 inch circle. Use a floured bench scraper to cut into 8 wedges. Place the wedges 1/2 inch apart on the baking sheet; or,
  6. Place tablespoons of the shaggy dough into a prepared scone pan. I have a mini scone pan I'm particularly fond of.
  7. If any Almond Snickers are poking out of the dough, push them back in to avoid the caramel oozing and burning while baking.
  8. Bake for 15 to 20 minutes, until golden. Remove from baking sheet or pan and allow to cool on a wire cooling rack.
  9. While the scones are cooling, make the topping. Melt the chopped milk chocolate and coconut oil (solid) in the microwave on 50% power for 30 second intervals. Stir after each interval until melted. Drizzle over baked scones. Sprinkle finely chopped, frozen, Almond Snickers over the milk chocolate drizzle.
Recipe Notes

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I have  always been a fan of Snickers candy bars but when they introduced Almond Snickers I just about lost it.  I'm crazy about this candy bar and what better way to enjoy it than a marriage of my favorite things, candy bars and scones, my all time favorite dessert.  They are after all "a bit of Heaven in your hand" (to quote a very bright gal, me).  This recipe gave me 20 mini scones plus an additional four on a baking sheet.  They are so rich and delectable that a mini scone is just right to satisfy, but, two are just that much tastier.💜

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CARIBBEAN RUM CAKE

Mr. Bee just had a momentous birthday but declined a big party. Me, on the other hand would like a big party every birthday. He agreed to a small gathering with just our son and his family so I really wanted to at least make an epic cake. If it doesn’t turn out well I’ll still post it . . . On Pinterest fails. Keep a good thought for my success.

He is an avid “Game of Thrones” fan so when I found a dragon cake pan, both my heart and mind were set on it immediately.

This pan holds 10 – 12 cups, 2 complete recipes with no extra batter. I wanted to play around a little on the decorating. I’m seriously thinking of making up a mix cake just so I can practice a bit. What the heck am I going to do with all that cake! I was able to level off the bottom which gave me a “practice” cake.

CARIBBEAN RUM CAKE
Print Recipe
This is no ordinary Bundt cake. The very decorative cake pan requires two full cake recipes, needs a time adjustment and a lot of patience. While it's not the epic cake I had in mind, it turned out pretty well, tastes great and I'm sure the family will love it.
Servings Prep Time
1 Bundt 30-40 minutes
Cook Time Passive Time
55-60 minutes 12 Hours
Servings Prep Time
1 Bundt 30-40 minutes
Cook Time Passive Time
55-60 minutes 12 Hours
CARIBBEAN RUM CAKE
Print Recipe
This is no ordinary Bundt cake. The very decorative cake pan requires two full cake recipes, needs a time adjustment and a lot of patience. While it's not the epic cake I had in mind, it turned out pretty well, tastes great and I'm sure the family will love it.
Servings Prep Time
1 Bundt 30-40 minutes
Cook Time Passive Time
55-60 minutes 12 Hours
Servings Prep Time
1 Bundt 30-40 minutes
Cook Time Passive Time
55-60 minutes 12 Hours
Ingredients
Servings: Bundt
Instructions
For the Cake
  1. Preheat oven to 325ºF. Spritz a 10 to 12 cup Bundt pan with baking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.
  2. Place all of the cake ingredients except the rum, vanilla and rum flavoring in the bowl of your stand mixer and blend on medium for 2 minutes. Be sure to scrape the bowl down after one minute. Mr. Bee got me a new paddle that helps do this while mixing, No need to scrape it down, it's automatic with my new blade.
  3. Add the rum, vanilla and rum flavoring, if using, to the batter and blend for another minute. Pour the batter into the prepared Bundt cake pan and spread level with a spatula.
  4. In order to make the dragon cake I made two identical recipes and added them together to the stand mixer and mixed till I felt satisfied they were well blended.
  5. The original cooking time was not nearly long enough. I kept it in the oven, turning it 1/4 turn every 30 minutes. The final cooking time for this "double" cake was about 110 minutes. It rose ALOT!
  6. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a toothpick. Instead, try a piece of dry uncooked spaghetti or linguini. I have a special cake tester I got on Etsy and I love it! He's my little bear with a big heart and he even has a backpack.
  7. Leave the cake in the pan to cool slightly while you make the soaking syrup.
Soaking Syrup
  1. In a medium-sized saucepan combine all of the syrup ingredients, except the vanilla. Bring to a rapid boil then reduce to a simmer and cook for eight to ten minutes, until the syrup thickens slightly. Remove from the heat and add the vanilla. If you double the cake as I did, make sure to double the syrup also. {Theoretically, but I found 1 recipe of the syrup is ample}.
  2. Use a long skewer to poke holes all over the cake. Pour about 1/4 of the syrup over the cake while still in the pan. Allow the syrup to soak in then repeat again and again until all the syrup is used.
  3. Cover the pan loosely and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert to your serving plate.
  4. Serve with coffee or tea . The cake is very moist, fragrant and potent. The yield is one large or two small Bundt cakes. Luckily, this cake freezes well.
  5. In the final process, I did not keep pouring the syrup on. I gave it One~fourth of the syrup and kept the rest for later. I did not want a soppy, soggy cake but I did brush the completed cake with the remaining syrup. Then I added gold glitter over all of the cake, mixed up the luster dust for the eggs and finally, I brushed a liquid gold glaze over the back, wings and face to highlight those features. While ultimately not a perfect replica of the idea in my mind but it's really very nice and the flavoring . . . Fabulous. The cake mold worked well and the cake released easily.
Recipe Notes

In the final process, I did not keep pouring the syrup on. I used One~fourth of the syrup and kept the rest for later. I did not want a soppy, soggy cake but I did brush the completed cake with the remaining syrup. Then I added gold glitter over all of the cake, mixed up the luster dust for the eggs and finally, I brushed a liquid gold glaze over the back, wings and face to highlight those features.
Ultimately, not a perfect replica of the idea in my mind but it's really very nice and the flavoring . . . Fabulous. The cake mold worked well and the cake released easily.

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