In the early 1990s, my grandmother published a cookbook of recipes spanning five generations of our family. They range from rabbit stew with dandelion root from my pioneer great-great-grandmother, to a handwritten recipe for pancakes from my then-six-year-old third cousin (who is now a chef).
There's one chapter for each generation, and each chapter is divided into sections by cook. In my grandmother's own section there's a recipe that I remember having only one time, but it made a big impression on me because it had booze in it! and I got to have a piece even though I was just a kid. I loved the cake itself, but the glaze (which my grandmother wisely served on the side), seemed horrifyingly strong and alien to me when I tried a little dab of it.
I keep telling myself I'm going to buy a bottle of Galliano liqueur specifically so I can make this cake. Perhaps posting this will give me the incentive to actually do so.
Here's my grandmother's introduction to the recipe in the book. Bob was my grandfather:
I was introduced to the Harvey Wallbanger cocktail in Savannah, Georgia, when Bob and I were going through on vacation and stopped to see Tom Cheeley and his wife. The guys had worked together for Amoco Oil Co. I liked the cocktail, and when Tom's wife told me that there was a Harvey Wallbanger cake, I asked for the recipe. At the time, I was food editor for The [Independence, MO] Examiner, and thought I had a minor scoop. Imagine my chagrin when I saw the same recipe in the Kansas City Star.
So without further ado, here is the recipe:
Harvey Wallbanger Cake
1 two-layer orange cake mix
1 pkg. instant vanilla pudding mix
1/2 cup plus 1 tbsp. Galliano liqueur
1 cup powdered sugar
2 tbsp. plus 1 tsp. vodka
1/2 cup cooking oil
1/2 cup plus 1 tbsp. orange juice
Combine cake and pudding mixes; add eggs, oil, 1/2 cup orange juice, 1/2 cup Galliano and 2 tbsp. vodka. Beat 1-2 minutes until dry ingredients are moistened, then beat on high for 5 minutes. Pour into greased and floured Bundt pan and bake in a 350 degree F oven for 40-45 minutes. Cool in pan for 10 minutes and then remove to wire rack. Glaze: Combine powdered sugar, 1 tbsp. orange juice, 1 tbsp. Galliano and 1 tsp. vodka. Pour over cake while it is still warm.
Sounds rather tasty, doesn't it?
This week I'm giving away a copy of my family's Five Generations Cookbook to one lucky blog reader. To enter, just comment on this post before midnight on Sunday, November 8, 2009 and describe or name your favorite alcohol-tinged dessert. If you can include a link to the recipe, so much the better!