Comments on: Harvey Wallbanger Cake from scratch

By: Kristen

Kristen — Mon, 01 Sep 2008 17:17:50 +0000

Hooray! My bf’s fav cake is the Harvey Wallbanger! I made him the one from the cake mix but I found it too dense. I am making him a from scratch version tonight, because you can never have to much hooch cakes!A couple of tips from my experience:

- I always prefer the from scratch versions of any cake, but I know there are those out there who don’t have the time or patience… SO if you are using the cake mix; since it’s nearly impossible to find an orange flavoured cake mix, you can add 1 pkg of orange koolaid to a yellow or white cake mix and get the same orange-y flavour!

- I used a toothpick to poke some holes in the warm cake before pouring the glaze which allows in to soak into the cake. If you like it boozy like my bf, do this and then add another coat of glaze after the first one sets… you’ll be breathing fire!

By: Diane

Diane — Thu, 31 Jul 2008 07:03:03 +0000

Thanks, I have been trying to find the recipe my stepmom used in the 80’s for this cake and this is the one!!! Now I can make a real HW Cake!

By: Jo

Jo — Thu, 10 Jul 2008 01:53:35 +0000

If I wanted to make this an Amaretto cake, what would I do? Thanks!

My fellow blogger Susan, whose recipe this is, isn’t around this week - she’s getting married! But I’d substitute Amaretto for the Galliano in both cake and glaze; and substitute apple juice for the OJ. Good luck, Jo - PJH

By: debbie

debbie — Fri, 27 Jun 2008 02:15:39 +0000

i’m from manila. what can i substitute for galliano?

Debbie, Galliano is a liqueur with a distinctly anise (licorice) flavor. It’s 60 proof (30% alcohol). So if you could find anything local with similar flavor/strength, that would be your option. And you could always substitute some anise oil or extract plus 1/4 cup OJ or other fruit juice or water… it’s the licorice flavor, basically, that you’re looking for. - PJH

By: Susan Reid

Susan Reid — Mon, 21 Apr 2008 19:18:17 +0000

Cheryl:

We’ve posted the recipe in our online archive; the link is at the beginning of the blog entry.

By: Cheryl

Cheryl — Fri, 18 Apr 2008 19:34:09 +0000

You really do need to put a printable version without all the blow by blow comments for people that are not beginner bakers. Would really like to try this recipe but need a printable recipe without having to copy and paste and then go in and figure out all the jibberish.

By: Nel

Nel — Wed, 16 Apr 2008 15:23:37 +0000

A mini-whisk! How clever. I don’t think I’ve seen one over here.

Apropos of tools… I was on a bread-baking site that often references KA (breadtopia?) and the guy in the videos uses a dough whisk like the one you sell. He said on his site that it’s called a Danish (I think) dough whisk, but in fact, they come from Poland.

Here I sit in Poland (been here for 16 years), and I’ve never seen one of those before. It doesn’t look like any of the traditional kitchen implements I’ve seen over here. I don’t suppose you know the name of the Polish distributor or anything?

By: Marilyn B.

Marilyn B. — Tue, 08 Apr 2008 14:04:20 +0000

The Nigella Lawson whisk would work well too. Is it okay to mention other stores? Amazon.com has the Nigella Lawson and it’s inexpensive…$5.99 when I looked.

By: Susan Reid

Susan Reid — Tue, 08 Apr 2008 12:48:23 +0000

To Nel: The coiled wire thingy is a mini egg whisk. Unfortunately, we don’t carry it any more, but Kuhn Rikon makes one that’s similar and heart shaped, which would be even better for this kind of application. I found the Kuhn Rikon with no trouble by googling mini whisk.

By: Marilyn B.

Marilyn B. — Tue, 08 Apr 2008 04:55:22 +0000

Mmmm…looks yummy!

For those wanting a “printable” version, it’s really easy just to copy the text and paste it into a document…WordPad, Notepad, MS Word, Open Office, whatever…