#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE
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
20Servings 30Minutes
Cook Time Passive Time
45 ~ 60Minutes 30 ~ 45Minutes
Servings Prep Time
20Servings 30Minutes
Cook Time Passive Time
45 ~ 60Minutes 30 ~ 45Minutes
Ingredients
The Bundt Cake
GLAZE
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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