Pink Champagne Cake

"Cakes have become an icon of American culture and a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even topped with meringue—they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. "In 1960, women who frequented the nightclub scene sipped pink Champagne, or at least that’s what the gossip columnists said. In England, Princess Margaret was out sipping pink Champagne in the wee hours, and pink Champagne was the drink of choice of Hollywood starlets, too. Women’s clubs hosted pink Champagne luncheons on festive occasions. And when not poured into glasses, pink Champagne was a fashionable color of jewelry, even a shade of shag carpeting. "Johnson’s Model Bakery in Medford, Oregon, that same year baked a Christmas Pink Champagne Cake, and later variations popped up in Oregon and California. From the Yosemite Bakery in Modesto, California, to the Modern Cake Shop in Eureka, Kansas, where the cake was 'filled with Bavarian champagne-flavored butter cream,' this cake was fun, fresh, and hip. It is still baked at McGavin’s Bakery in Bremerton, Washington, containing no Champagne, and at the Madonna Inn in San Luis Obispo, California. The Los Angeles Times has said this cake is one of its most requested cake recipes of all time. It is just right for showers, bachelorette parties, weddings, and graduations." This Champagne cake recipe is adapted from the one that was originally shared in the Los Angeles Times and republished in American Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

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