Poke Cake! If the name rings a bell somewhere in the distant memory, you are not alone! These cakes were hugely popular in the 1970s and captured the very essence of mid-century desserts. So, for those uninitiated with this kitschy concept, let us fill you in.
Not only were poke cakes a modern and sophisticated dessert, but they could also be whipped up by even the most inexperienced baker. Basically, all you did was bake a cake, poke holes in it and pour over some jelly mixture. Once the jelly had set, and the cake was iced, each slice revealed a rainbow effect that was guaranteed to impress your guests.
The real catalyst for these creations can be traced back to advances in home appliances and an ever-increasing variety of groceries which turned home cooks of the ’70s into veritable kitchen entrepreneurs. Supermarket shelves were lined with new-fangled exciting products in colourful packaging, with recipes and suggestions printed on the side. Such inspiration prompted many mothers to reimagine their meals, and countless classic recipes have now become childhood memories for an entire generation.”One new arrival that has stayed in favour is the boxed cake mix, a welcome luxury for many harried housewives. Taking only minutes to assemble and producing consistent results, cake mixes soon became pantry staples. Right next to the Betty Crocker box was another new sweet option – Jell-O, or jelly, for our non-American readers. Gelatine itself was no newcomer to the kitchen, but the addition of flavouring and colours gave it a new lease of life and soon moulded salads and desserts became a wildly fashionable sensation
Then some enterprising individual combined the two new favourites, and Poke cakes were created. Originally called ‘Stripe-It-Rich’ Cake, they were the perfect combination of convenience using the packet cake and the phenomenon of the new jelly mixes. The idea was simple, and the results spectacular; bake a basic white cake mix, then use a fork or wooden spoon handle to poke holes in the top of the finished cake. Dissolve the jelly crystals and pour it over the top to fill up the holes and absorb into the cake. Each slice then revealed the vertical stripes of multicoloured jelly within the cake. Of course, amalgamations of colours and flavours were almost unlimited, and a kaleidoscope of hues soon appeared on dessert plates, with every imaginable blend of cake and jelly.
Despite its popularity at the time, it’s probably not something we’ve seen much in the last few decades. After indulging in a bit of nostalgia and dusting off some old recipes, we made a few tweaks and discovered a slightly more grown-up version that we like the sound of. The poke cake of today is more likely to feature a creamy sauce, a rich chocolate ganache, or a lemony curd drizzled into the perforations. But the end result remains the same – deliciously moist cake with a delightful surprise in each slice.
This old-school will have you bringing out your bone china and silver cake forks to make the most of the flashback to yesteryear!
