Two Cakes: As Easy as Pie!

Lemon Poppy Seed Pound Cake

Sometimes you’ve just got to go easy.  The lives we lead, (and the schedules we keep), at this point in time would undoubtedly make the heads of our forbearers swim.  That level of intense busyness seems to be an East Coast phenomenon, in case you’ve haven’t noticed or been told.  I’m not saying it’s right or wrong, but now that I’m retired, I’ve made two, less-than-astute observations:  1.  It sure is nice to not have every minute programmed, and 2.  Breaking the perpetual motion habit is hard to do.

Someone once told me that our basic work ethics continue after retirement, and that certainly seems true in my case.  The saying you’ve heard other retirees utter:  “I don’t know how I had time to work!” is true.  I really think I’m busier in retirement than I was when working.  I’m not sure how that is possible.  As a full-time elementary principal and a part-time pastor, my “dance card” was always filled to overflowing.  For me it most likely has a lot to do with the fact that I now have minimal stress.  I’m also not eternally exhausted.  Then again, I was happy when I was working, and I’m happy being retired.

Orange Pound Cake

All of that to say this week that it’s okay to use a box cake mix!  There is no shame in using one, especially when you just don’t have the time.  Actually, I’m hard pressed to find a better scratch brownie recipe than Duncan Hines, and with this week’s two cake recipes, if you follow my ‘embellishments” no one is going to know.  Both cakes, and their icing, (a glaze, really), are as simple as you can get.  Like I said, “As easy as pie!”

Credit:  Broadcast Pioneers of Philadelphia Archives

My embellishments are inspired by long-time local cooking show host, Florence P. Hanford.  Television Kitchen was one of the country’s first cooking shows, and I remember it being sponsored by Philadelphia Electric Company.  In the accompanying picture, you can see Reddy Kilowatt, the company's mascot.

Credit:  Broadcast Pioneers of Philadelphia Archives

The show always started with close-ups of simmering pots.  The lids would be lifted to reveal the show’s opening credits.  I was captivated.  If I was at home on Wednesdays at 2:30, I would pull up a chair and watch Florence cook.

Florence Hanford died in 2008 at the age of 99, but about a year before, my Aunt Frankie sent me a newspaper clipping of an interview with Hanford.  The article noted that Florence served the reporter Snicker Doodle cookies.  But get this:  They had been made with store-bought refrigerated sugar cookie dough that had been dipped in cinnamon and sugar.  If it’s good enough for Florence P. Hanford, it’s good enough for me!  You can read more about Florence P. Hanford and Television Kitchen at the Broadcast Pioneers of Philadelphia website.

LEMON POPPY SEED POUND CAKE

Ingredients:

1 box lemon cake mix

1 pkg. instant lemon pudding/pie filling

½ cup oil (I generally use canola oil)

1 cup cold water

4 eggs

2 Tablespoons poppy seeds

For the glaze:

1 cup confectioners sugar

2 Tablespoons fresh lemon juice

½ teaspoon lemon zest

Directions:

Blend all ingredients with a mixer, beating 2-3 minutes.  Place batter in a greased and lightly floured tube pan or deep Bundt pan, and bake at 350° for 45-50 minutes.  The cake is done when the top springs back when lightly touched.

Cool the cake, right-side-up for 25 minutes, then invert on your serving plate.  Allow the cake to completely cool before glazing.

Blend the icing ingredients in a small bowl and drizzle over the cake.

NOTE:  Do not mix the cake batter for more than three minutes!  I’ve made this cake about a dozen times and the last time I made it left the mixer run for about ten minutes.  After it had been in the oven for about 20 minutes, I was amazed to see smoke coming from the oven.  This was what I found on the bottom of the oven:

The cake had expanded beyond its “borders” and the batter was coming through the tube in the center of the pan!  By the way, this “oven muffin” was just as tasty as the cake…except for the burnt parts.

ORANGE POUND CAKE

Ingredients:

1 box orange cake mix

1 pkg. lemon instant pudding/pie filling

½ cup oil ( I generally use canola oil)

1 cup cold water

4 eggs

For the glaze:

1 cup confectioner’s sugar

½ teaspoon orange extract

5½  teaspoons water or orange juice

½ teaspoon orange zest

Directions:

(Same as the first cake)  Blend all ingredients with a mixer, beating 2-3 minutes.  Place batter in a greased and lightly floured tube pan or deep Bundt pan, and bake at 350° for 45-50 minutes.  The cake is done when the top springs back when lightly touched.

Cool the cake, right-side-up for 25 minutes, then invert on your serving plate.  Allow the cake to completely cool before glazing.

Blend the icing ingredients in a small bowl and drizzle over the cake.

Enjoy!