Who does not love the classic television show, “The Golden Girls?” I have loved it ever since I was a little boy, watching it with Grandmas Barbra and Deloris.
Dorothy, Sophia, Blanche and Rose have lived on for almost 30 years after their final episode and I have a feeling they will not be going anywhere anytime soon.
At the beginning of the lockdown, due to the Covid-19 virus, Hulu announced that the most searched for result in their database was “The Golden Girls.” A couple months later it was revealed that it was the most watched show in homes across America by over 200 percent of what it used to be.
Why? The show is a classic, American comedy which can be watched and appreciated by all ages.
Which Golden Girl are you the most like? I am 80 percent Blanche and 20 percent Sophia. The show ran from 1985 until 1992. It was predicted to have lasted several more years but Bea Arthur – Dorothy – said she wanted to leave while the show was on top.
All these years later the show is still just as popular, if not more so, then when it aired weekly on ABC. You can find just about anything and everything Golden Girl themed: Bedspreads, shirts, blankets, curtains, magnets, shoes, hats, wallpaper, shower curtains, pillows, action figures, dolls and even themed candy.
My favorite must be the uncovered interviews, bloopers and notes that have been hidden from the public for years.
One uncovered piece was a lost interview about Rue McClanahan’s famous orange poppyseed Bundt cake that she made weekly for the cast and crew.
The following recipe is an inspired-take on her classic recipe. Her original can be found online, printed on a pink index card and written in beautiful cursive handwriting. It calls for a small packet of vanilla instant pudding, slightly more orange juice than I use, an additional egg and different methods to mixing and baking the cake.
Her recipe also suggests a brown-sugar glaze for the topping with different flavors.
I twisted the recipe into something slightly more user friendly and something that would fit modern tastes better.
I make this several times a year and it is just as delicious to look at as it is to eat. The taste and texture are something quite magical. I highly recommend you try this scrumptious recipe.
Blanche’s Orange Poppy Seed Bundt Cake
Leftovers of this fabulous cake can be stored in an air-tight container at room temperature for 3 days. If you would prefer a lemon version of this favorite cake, substitute the orange ingredients in this recipe for lemon.
For the cake …
1 box yellow cake mix
1 tablespoon orange zest
½ cup warm water
½ cup freshly squeezed orange juice
½ cup vegetable oil
3 large eggs
2 tablespoons poppy seeds
For the orange glaze …
1 cup powdered sugar
½ teaspoon orange zest
2 tablespoons freshly squeezed orange juice
Orange zest for decoration, sprinkling
Start by preheating your oven to 350 degrees F. Spray a 12-cup Bundt pan with non-stick cooking spray containing flour.
In a large bowl combine the yellow cake mix, orange zest, warm water, freshly squeezed orange juice, vegetable oil, large eggs and poppy seeds. Beat together well until combined.
Pour into the prepared Bundt pan and smooth out the top.
Bake in preheated oven for 45-50 minutes, checking for doneness with a toothpick.
Once baked, remove from the oven and allow to cool for 15 minutes.
When the cake has slightly cooled for the 15 minutes, carefully flip out onto your serving plate.
Allow to cool for at least 2 hours.
Make the glaze by combining the powdered sugar, orange zest and freshly squeezed orange juice in a bowl with a whisk. Pour it on the top of the cooled cake, allowing for drips on the sides of the cake. The easiest way to do this would be to spread the glaze on top with a spoon.
Top with orange zest for decoration. Serve and enjoy.
Ask and Answer: A lot of people have written to me asking about my “CHEW THIS!” column also being featured in “The Shelbyville News.” I am thankful and grateful for the opportunity and once again, appreciate your dedication and support. You can check out my column there weekly.
Blaise Doubman of Kennard, Indiana is an Indiana University graduate. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He loves to hear from readers and can be contacted via the contact page found directly on his website.