Pucker Up, Cake Lovers
Just before jettisoning to my first official family vacation in over 5 years (insert glad face here) I made this cake. Before I dive into why you should make it, too, I want to share a crazy family story connection with this recipe!
Before leaving for the Texas Coast I was reminded of a list I recalled that was tucked away in my Mom “Betty’s” cookbook. For 7 years I had thought it was a list Mom wrote in preparation for an October trip to the coast to enjoy the temperatures of the beachy, breezy 70s and 80s which is quite delightful after the typical blazing Texas summer.
Since I was reminded of the beachtime list I snapped a few pics of the list (below) and texted them to my Dear Cousin Alison, who is as much a fellow Foodie as one could hope for. She and I texted back and forth while Joe drove me and the Dogs to Port Aransas… somewhere around Refugio, Texas, I had a huge revelation – the list wasn’t for a family vacation, it was preparing for an e-vacuation!
What Chew Talking About, Willis?
I stumbled across the date “10-22-62” that was written off to the side of my Mom’s list and after seeing my Googled search results my heart started beating faster. My family wasn’t about to to go on a joyride trip – they were preparing for the Cuban Missile Crisis! I had heard about the Cuban Missile Crisis before, but I didn’t realize its potential for devastation here on U.S. soil.
Aggressively searching on Google for more clues about this date and it’s significance to San Antonio I stumbled upon a passage from the book A Tale of Three Cities (authored by R. Douglas Brackenridge and published by Trinity University).
“During the Cuban missile crisis in the fall of 1962, students monitored events closely, aware that because of its military bases, San Antonio was a prime target in case of enemy attack. One student wrote, ‘We live in an age in which we have five minutes to rush to a bomb shelter to live. For that is how long it would take for a nuclear missile launched from Cuba to reach San Antonio.’ … The university was preparing shelter areas with minimum provisions in case an emergency should arise.”
Sobering. As a alum of Trinity University, there’s no doubt Mom’s ties to her alma mater rang loud during this scary time. Even more so, I was amazed how – once again – a simple recipe from Mom’s cookbook could unearth so much history and relevancy to my family.
Um, Did You Forget About The Cake?
Of course not! As a self-proclaimed extreme foodie, culinary consumables are always on my mind. So let’s get to it! What I think you’ll love about this cake:
- The checkerboard cake pattern. 50+ years ago alternating yellow and white cake was surely quite a surprise, cleverly “hidden” beneath the lemony frosting.
- Layered pudding cake. Need I say more?
- The tart and sweet taste of the lemon frosting. You can peel off the frosting recipe and make it for cupcakes or any other cake where you want a citrusy lemon appeal.
❤ Mom’s Options For The Frosting: 1) Mix lemon juice into 2 packages (7 ounces each) butter-cream style frosting mix or; 2) Make your own delicious Lemon-Butter Frosting compliments of Mom’s recipe that pairs wonderfully with this cake! The instructions below presume we will be making scratch frosting, since that’s how I enjoyed it. The scratch frosting was super-simple to make and the taste was excellent!
❤ Tube pan vs. bundt pan. I didn’t know the difference until I was already into baking this recipe! Luckily my bundt wasn’t extremely fluted and the cake popped right out. But I was panicking that the batter was going to ooze all over my oven as the tube pan holds a little more batter than the typical bundt.
Total prep: About 2 hours, including baking, cooling and chilling.
for the cake:
1 package | angel food cake mix
6-8 or so | drops of yellow food coloring
1 package | lemon instant pudding
varies | milk or water (read directions on the pudding package)
for the frosting: (yields 2 ½ cups)
½ cup (1 stick) | butter, softened (my grandmother insisted on Falfurrias)
2 | cage free egg yolks
4 cups (1 pound) | confectioner’s sugar, sifted
3 tablespoons | lemon juice
iii. What to do
for the cake:
0. Preheat your oven to 375°F.
1. While that’s prepping, in a large bowl prepare the cake mix. Spoon half the batter into a second bowl and add about 6-8 drops of yellow food color and stir well; leave the other batter original “white.”
2. Fill an ungreased 10-inch tube pan with alternating spoonfuls of yellow and white batters. Do not stir! I wound up with 3 layers of alternating colored batters in total; yours may vary.
3. Bake your cake mix in your preheated oven about 1 hour, or until done.
4. Remove the cake from the oven, turn the pan upside down onto a wire rack and cool completely.
6. Loosen and turn out the cake (mine literally fell out of the pan). Using a large serrated knife to slice the cake into 3 horizontal layers. Spread the pudding between layers leaving the top of the cake plain.
for the frosting:
1. With a hand mixer cream the butter until soft.
2. Blend in the egg yolks.
3. Add sugar a little at a time and alternate with the lemon juice.
4. Blend until everything is thick and creamy-smooth. The suspense is killing me! Let’s frost the cake and get to it!
Despite my excitement to devour this I was able to wait and chill my cake for 15 minutes or so. This step is totally optional but I like my citrusy cakes chilled and refreshing.
Yields 12-16 servings!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Scans Of My Mom “Betty’s” Original Springtime Cake + Frosting Recipes
Ready for my Mom’s Cuban Missile evacuation lists?
Here they are followed by a few comments from the “me” of today to yesterday.
- Pink Baby Quilt – Since Mom and Dad only had two boys I thought this one was interesting. Then I was reminded that ultrasounds didn’t become popular until the 1980s so undoubtedly they received a pink blanket for what turned out to be baby boys. Surprise!
- Snowsuits, Coveralls, and Flannel Shirts? In San Antonio? Alison noted a passage in the “Fallout Protection” book below that explained the wintry coverups: “Young people might be injured more by nuclear radiation than older people. This is because young people are more apt to absorb radioactive elements into their bones and internal organs than are older people.”
- Water (5 Gallons) and Toilet Paper (4 rolls): I found these quantities disproportionate to what I would insist upon – more like 80 rolls of toilet paper and 5 boxes of wine… to get me through the weekend.
- Bonus Reading Below: My Cousin Alison gave me links to so many awesome references about nuclear fallout. I know it’s weird to be posting about them here, but they are a blast from the past, so I’m sharing them.
President JFK’s Cuban Missle Crisis 10-22-62 Address:
A Fallout Shelter Audio Clip:
A Special Treat: Something From the 80s
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