Comments on: Harvey Wallbanger Cake from scratch

By: Galen

Galen — Fri, 20 Nov 2009 03:57:13 +0000

Regarding Sara’s post on Oct. 12–Where did you find the small bottles of Galliano? I can’t think why I would buy it except for the cake. This recipe and all the comments are exactly what I needed to make this cake. Thanks!

By: Joni

Joni — Sun, 15 Nov 2009 05:16:10 +0000

Have been dreaming about this cake since I first tasted it a million years ago! I’m excited to re-ignite the holiday traditon my grandmother started! Thanks! You’re awesome!

By: Dorothy

Dorothy — Sun, 08 Nov 2009 03:03:37 +0000

Back in the 80s I was making HW cake with orange liqueur rather than an anise-flavored liqueur. Why anise?

Hi Dorothy - Far as I know, HW cake has always been made with Galliano, which is a citrus-herb liqueur with an anise undertone. Perhaps you forgot the anise, and remembered the orange? PJH

By: Stacie

Stacie — Thu, 29 Oct 2009 13:50:37 +0000

Hello, thanks so much for this - you have made my day! I’ve been making the HW cake, using cake mix for over 20 years, and now that I live in the UK, I can’t get the Betty Crocker yellow cake mix. I can’t wait to make this from scratch… Do you have the ingredient measurements in grams rather than ounces? Also, one more tip - if duck eggs are available to you, if you use fresh duck eggs instead of chicken eggs for cakes, you’ll get a more yellow colour and the cakes come out really moist and rich. Thanks again!
I am sorry but we do not have measurments in grams. If you multiply your ounces by 28.35 you will have the amount of grams you need. We will have to keep an eye out for duck eggs. Joan @bakershotline

By: Sara

Sara — Mon, 12 Oct 2009 12:18:21 +0000

I was so pleased to find this!! I have been looking for the small bottles of Galliano for a year and finally found them - but had lost my cake recipe!

I also truly appreciated the step by step directions although i am a experienced cook - it is always good to have further reference to make sure i am doing it right!

thanks again

By: Mindi

Mindi — Wed, 02 Sep 2009 04:25:12 +0000

Haha! Thank you for this recipe! I was looking for the exact same thing a while ago. I despise cooking with a box mix. Scratch cakes taste much, much better. I just could not find this cake in a scratch version. Harvey Wallbanger cake happens to be my best friend’s favorite! So I had to make him this for his birthday!

By: Deborah R

Deborah R — Mon, 13 Jul 2009 01:16:00 +0000

This cake is absolutely fabulous! Just made it for my spouse’s birthday (we had a 70’s disco party). I was so happy to find this recipe, as I refuse to bake from a mix. The texture was perfect! And it was delicious–a wonderful orange vanilla flavor without having to use vanilla instant pudding. Everyone raved about it. P.S. Even though I’m an experienced from-scratch baker, I didn’t mind the detailed instructions, and I loved the tip about putting the eggs in warm water to bring them to room temperature.

By: Brenda K

Brenda K — Thu, 25 Jun 2009 18:18:50 +0000

Thanks so much for this recipe, and also including the weight of the ingredients — so much more precise when baking.

By: Dawn Famulare

Dawn Famulare — Sat, 04 Apr 2009 00:51:40 +0000

Can you tell me what the difference between using anisette colonial club liquh eur 30 proof compared to anise extract? How much anisette do I use to replace 1Tbs of anise extract?
Dawn: you should be able to substitute 1 for one; go with one tablespoon. Susan

By: Amanda

Amanda — Sun, 15 Mar 2009 00:12:11 +0000

OMG, you have totally made not just my day, but my entire life. I started making HW cake when I was, oh, 13. (Yup, my mom bought me the hooch–shhhhh!) Even back then, I was a from-scratch sort of girl. I felt incredible guilt for making this cake from a mix, even if it was delicious. I have always bemoaned the lack of a “real” recipe for this cake, ie, from scratch.

There are not words to express my love for you.

Amanda - You are so very sweet. Thank you! We are all here to help. Elisabeth @ KAF