Average Jane Shares A Retro Recipe

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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
4 eggs
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!

Comments

7 responses to “Average Jane Shares A Retro Recipe”

November 4, 2009

Cara

I absolutely love her story about the ‘minor scoop.’ I am actually not a fan of alcohol flavored (or even tinged) deserts so I can’t think of one.

Reply
November 4, 2009

Paula Courtney

Hello there Average Jane!! I watched Jayni Carey make this recipe on TV, and I thought it looked wonderful, and really easy to make.
P.S. I think I’ve only commented one time in my blog stalking career.
Cagey’s mom (Paula)
Brandied Plum Dumplings
Ingredients
• 2 medium-size plums, ripe but fairly firm
• 1 tbl sugar
• 2-3 tsp brandy
• 1 sheet frozen puff pastry, thawed
• 2 teaspoons butter, divided
• 1 egg
• 1 tbl water
• 2 tsps sugar, divided
• powdered sugar or vanilla ice cream
Instructions
Wash the plums, cut them in half and twist gently to open. Remove the stones and a small amount of flesh to make room for the brandy and sugar filling. (A melon ball cutter or small spoon works well for this.) In a small bowl, combine the sugar and brandy and set aside.
Place one thawed (but still cold) puff pastry sheet on a lightly floured surface and roll out to a 10×10-inch square. Cut the pastry into four equal squares, about 5×5-inches each. Place a plum half, cut side up, in the center of each pastry square. Fill each cavity with about 1 teaspoon of the sugar and brandy mixture. Top each with ½ teaspoon of the butter. To form the dumplings, bring two opposite corners of each pastry square to meet in the center and pinch together to seal. Repeat with other two corners to enclose the plum halves, sealing them completely. In a small bowl, combine the egg and 1 tablespoon of water. Brush each dumpling with the egg wash and sprinkle each with about ½ teaspoon of sugar.
Place the dumplings on a lightly oiled baking sheet and bake them in a 400 degree oven for about 20 minutes, until golden. Cool the dumplings briefly on the baking sheet, then transfer them to a baking rack to cool. Serve warm or room temperature.
To serve, place the plum dumplings on dessert plates and sprinkle with powdered sugar or serve with vanilla ice cream. Serves 4.
Recipes by Jayni Carey, ©Copyright, 2009.

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November 4, 2009

A Librarian

Ooooh! Your cookbook. I want! I want!

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November 4, 2009

A Librarian

I have a recipe that uses Kahlua that I just love but will have to post it tomorrow since it is in the old fashioned recipe box in my house.

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November 4, 2009

Dee

That cake sounds delicious! Here’s one of my favorites that we always make around Christmas time. The recipe doesn’t call for it as written, but adding a little bit of Rum to these makes them extra yummy!
http://www.recipecorner.net/snowballs/

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November 5, 2009

Mikey

I really want that cookbook!
About the best I can offer is to drain a can of peaches, and pour Granmariner over them. It’s quite yummy!

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November 8, 2009

Keith

If I win, will you sign it for me ?

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