Poke Cake
You are stuck at home and you likely have the ingredients already, what more needs to be said? #stayhome and eat cake!
We are beginning our 3rd week of isolation here in Ontario. Everything is closed and there is an uneasiness in the air as we brace for, well we are not sure exactly. So far, there are not many cases of covid-19 in Canada (comparatively), and the death toll in Ontario is at a horrible, but low, 19. Some people seem to be doing an excellent job of staying in and taking this virus very seriously. Other people, have been hanging out in the park like they are on vacation. Which has lead to the city closing play structures, putting fences around soccer nets and wrapping up basketball nets. Although it is a sad sight to see, hopefully keeping people home will slow down the spread.
As everyone’s emotions go up and down, from calm to panic, getting normal things done, even things you enjoy, seems to be difficult. Listening to the news is important but anxiety inducing, so I’m limiting my intake. We are trying to stay in contact with friends and family, checking in with our neighbours and to doing things that bring us comfort. Which brings me to cake.
While checking through our dry good cupboard (to see if a panic shop was needed. It wasn’t. Please don’t.) Daragh noticed a box of strawberry jello (actually off brand gelatin dessert), and reminded me of the time I introduced him to poke cake a few years ago on his birthday. Looking for some quarantine comfort, nostalgia (my stepmom used to make this in the 90s), and an easy project that uses pantry basics, I set out to make this simple dessert.
If you don’t have or don’t like jello, then you are done when you take the cake out of the oven! Otherwise, you poke holes into the just baked cake and pour a concentrated jello liquid over top. You can cool in the fridge, or in the freezer if you are in a rush. Enjoy topped with cool whip, whipped cream, jam, berries, or whatever you have managed to get your hands on after lining up outside the grocery store 2 metres apart from each other. I wanted to top it with whip cream, which I bought through the barred window of my local convenience store from a man wearing a mask and gloves. Next time, I will add some lemon zest to the cream, or to the cake mixture for more zip.
Everything is alright. Everything is ok. Stay home and eat cake. Everything is alright. Everything is ok. Stay home and eat cake. Everything is alright. Everything is ok. Stay home and eat cake.
Let Them Eat Cake!
You may be one of the lucky ones who has the time, money, and the presence of mind to make a cake during this pandemic, but many people are struggling to get the basics on the table for themselves and their families. If you feel like you have the means, there are plenty of fantastic organizations that are working hard to offer food and meals to people in need during this global pandemic. Usually food banks prefer donations of money so they can get exactly what they need. If you are in Toronto, check out:
Ingredients
1 1/3 cups white flour
2/3 cups sugar
2 teaspoons baking powder
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla
1 package of jello (strawberry and raspberry work well, but you could experiment with any flavour)
1 cup boiling water
Toppings as desired
Poke Cake
Servings 8 Time 40 minutes, then 30+ minutes to chill
Recipe adapted from Busy-Day Cake in the Better Homes and Gardens Cookbook, 14th edition
Directions
Preheat the oven to 350°F and prepare a round or square cake pan by greasing with butter.
Mix the flour, sugar and baking powder in a medium bowl. Using a stand or hand mixer on low speed add the milk, butter, egg and vanilla to the flour mixture and beat until well combined. Beat for 1 minute more on medium.
Spread batter into greased pan. Bake for 30 minutes.
In the meantime, mix the jello powder with 1 cup of boiling water and set aside.
Remove the cake from oven and using a fork, poke all over. Pour jello liquid evenly over the cake. Make room in the freezer for it to cool for about 30-40 minutes.
Top as desired. Store in the fridge for up to several days. We find it tastes best the following day.
