I made this special cake in honor of my longtime friend Sarah’s birthday ~ we should
all be so lucky to have friends like her. Great friends + tasty food = groovy living!
~ ♥ ~
I remember my Mom making this cake and when I hear the Wallbanger name, “orange” always comes to mind. This recipe surely was a favorite and still sits near the front of her cookbook‘s “desserts” section in the exact location where I found it.
With orange on the brain I decided to research who this Mr. Wallbanger was and how this cake came to be. I quickly learned that Harvey Wallbanger wasn’t just a who; it was a what. It’s a drink that jettisoned to popularity during the “me decade” when I spent my wonder years. This drink is made from vodka, orange juice and Galliano, making the Wallbanger a drinky-doo Dopplegänger to the Screwdriver.
The retro cocktail has a bit of a mystery surrounding its origin. But no matter where it came from we can revel and enjoy the tasty Wallbanger delight whether in a highball or on a plate, in the form of this supreme cake.
foodie tips ~
❤ I’m sure if it was intentional or not that the original recipe below calls for frozen orange juice for the cake then orange juice (frozen was not specified) for the glaze. I followed the directions to the “T”. Just make sure and thaw your OJ before you blend it or you’ll wind up with a chunky cold glob to contend with in the mixer, as I did.
❤ Galliano is a golden yellow Italian liquor that is crafted by a guarded recipe since 1896 that includes 30 herbs, spices and plant extracts. Mediterranean anise, juniper, musk yarrow, star anise, lavender, peppermint, cinnamon, and vanilla will help you along your flavor journey! Score an online .PDF of the The Galliano Guide and learn more about this libation that hails from Livorno, Italy.
❤ Did someone say Italy? Check out my other passion site that is celebrating its 10th anniversary this very month. Enjoy For The Love Of Italy!
1 package | duncan hines orange supreme deluxe cake mix
1 package (3 ¾ ounce) | vanilla instant pudding mix
½ cup | crisco oil
4 ounces | frozen orange juice concentrate, thawed
4 ounces | water
4 | cage free eggs
3 ounces | galliano l’autentico (the original)
1 ounce | vodka
1 cup | confectioner’s sugar (a.k.a. powdered sugar)
1 tablespoon | orange juice
1 ½ tablespoons | galliano
1 tablespoon | vodka
ii. what to do
0. Preheat your oven to 350°F.
4. Let’s make the glaze! Blend well the above glaze ingredients.
5. To serve, invert the warm cake onto a serving plate and drizzle the glaze on top. It was at this moment I reconnected with a childhood memory of the gooey greatness that forms in the center of the cake. There was no mistaking that my hand “accidentally” scooped a little extra of the amazing glaze onto my plate each and every time!
This cake is best enjoyed warm and fresh. For breakfast or dessert and with or without a scoop of vanilla ice cream. I hope you enjoy this time honored favorite!
Yields about 12-16 servings
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Our first Kiker family trip outside Texas was to a small, out-of-the-way place we never heard of named Cuchara, Colorado.
Mom read about Cuchara in the San Antonio Express-News and it sounded perfect: A working dude ranch with cabins to rent. Mountains as far as the eyes could see. Nature in every direction. And no city stoplights to slow the adrenaline rush. We were hooked!
A few weeks of planning and a 800+ mile drive later we arrived at Yellow Pine Ranch.
After a few days enjoying the freshest air, hiking, horseback riding and experiencing true nature (like the hummingbird that sat on my finger), we knew we desperately needed more of what Dad dubbed “God’s Country.”
Mom and Dad ultimately wound up building a timeshare cabin nestled alongside the Cuchara River, magically tucked underneath blankets of beautiful quaking aspen trees. They couldn’t have afforded to build our little slice of Heaven on Earth without the help of their good friends from Waco, Margie and Herb, who were co-owners and co-inspirers for the cabin retreat.
This ice box dessert hails from Margie’s kitchen. It impressed Mom enough to find its way into Mom’s green index card holder.
Dad died in the cabin on the very first Christmas the two families were to converge and enjoy the newly-built cabin ~ it was suddenly the worst of times that were strangely connected to the best of days. Deep, deep down I know there were no regrets building our little cabin in the woods since it was proof that dreams really can come true.
Hats Off To Great Friends
1 ⅓ cup | milk
4 tablespoons | cornstarch
1 cup | sugar
dash | salt
2 | cage free eggs, separated
⅓ cup | moist coconut
6 ounces | frozen orange juice, canned
2 dozen | ladyfingers, split
½ pint | whipped cream
ii. what to do
1. Combine milk, cornstarch, sugar and salt in a double broiler. Cook until thick. Cover and cook 10 minutes longer, stirring occasionally.
2. Add egg yolks that have been beaten slightly. Cook 2 minutes more.
4. In the bottom of a 9″ x 9″ pan, put a layer of ladyfingers that have been split. Spread the orange custard and more ladyfingers on top, in layers.
5. Chill 24 hours.
Sous Chef Note: I was happily surprised to see that over 30 years later, the Yellow Pine Ranch is not only still in existence, it has expanded. Check ’em out online. Better yet, stay there in person.
Brandied yams? Bring them on! Stay tuned for pics of this delicious dish that’s good as a side… or a delicious dessert!
I’m made this recipe and other favorites in honor of “my first” Thanksgiving here at Betty’s Cook Nook!
2-1 lb. 2 oz. cans | yams
1/3 cup | butter
1 cup | brown sugar, firmly packed
1/2 cup | orange juice
1/2 teaspoon | salt
1/2 cup | slivered and toasted almonds
1/3 cup | brandy
ii. what to do
1. Halve the yam-potatoes and place in a serving dish.
2. Place the almonds in a pan over medium heat and toast until lightly browned. Do not burn! Set aside.
4. Bring to a boil and stir until the sugar dissolves; boil gently 5 minutes.
5. Pour the sugary mixture over the yams and sprinkle with the toasted almonds.
6. Heat the brandy gently in a small pan and light with a match. Pour the brandy mixture over the yam tops (pic shown above).
Raise your arms in the air… you’re a fire starter!
Foodie Tips ~
♥ When I opened the canned yams, I promptly thought they were “small” enough to eat sized from the can. Listen-up to the instructions and cut them in 1/2 anyway.
♥ I prefer my yams warm and this is pretty much a room-temperature recipe. Next time I make these, I’m going to cook the yams in their canned juice on stove top in for a few minutes to warm them up. Then drain the juice. Then I’ll transfer the “yammers” to a serving bowl as the brandy mix is ready and light ’em up.
♥ Over the Thanksgiving table, we got into a heated debate over whether or not yams and sweet potatoes were one in the same. Fact is, they are not.