Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, July 3, 2016

Hooray For the Red White and Blue . . . Dessert!

Hooray For the Red, White and Blue
Tomorrow

And I've found the perfect Fourth of July dessert


Cake!
But not just any cake!


A Red, White and Blue Cake
Patriot's Red, White and Blue Cake
found at friend Mary's blog

I'm not one to buy cute little things for holidays
but this cake doesn't take anything special
It's a white, white cake
Cool Whip "frosting"
And the red is strawberry pie filling
while the blue is blueberry

Served on a white cake pedestal
on blue Spode plates
And the tablecloth is not a flag but two pieces of burlap
One stars and the other stripes
(bought not for tablecloths but rather for a table covering for Husband Jim
when he was chairman of raising $15,000 for a track chair for a veteran
and was selling battle crosses -- we thought the burlap "flag" fabric was perfect
for his table)
(We've raised the money and a bonus is that I have two pieces of fabric to use as I please --
I'm thinking in the garden next year -- stars on one table; stripes on the other)

The cake is easy and actually, could be made even easier if you used cake mix!

Here is Mary's recipe:

PATRIOT'S RED, WHITE AND BLUE CAKE

Patriot's Red White and Blue Cake...from the kitchen of One Perfect Bite

Ingredients:
Cake
3/4 cup white shortening
2-1/4 cups granulated sugar
1 teaspoon almond or lemon extract
3-1/3 cups sifted cake flour
3-3/4 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups whole milk, room temperature
6 egg whites, room temperature
Filling
1-1/2 cups canned strawberry pie filling
1-1/2 cups canned blueberry pie filling
Frosting
1 (12-oz.) container whipped topping, thawed 

Directions:
1) Grease and flour 3 (9-inch) round pans. Preheat oven to 375 degrees F.
2) To make the cake: Cream shortening. Add sugar and extract, beating until fluffy. Sift flour with baking powder and salt. Add dry ingredients to creamed mixture alternately with milk. Blend just until smooth after each addition. Beat egg whites until stiff enough to form peaks. Fold into batter. Pour batter into prepared pans. Bake for about 20 minutes. Test for doneness with a toothpick. Cool in pans for 10 minutes. Turn onto racks to complete cooling.
3) To assemble: Place 1 layer on a cake plate. Pipe a 1-inch band of whipped topping around rim of layer. Fill center with strawberry pie filling. Top with second layer. Pipe a rim around it and fill canter with blueberry pie filling. Top with third layer. Frost top and sides of cake with whipped topping. Refrigerate for at least 1 hour. Yield 12 servings. 


1 comment:

Pat Cantwell said...

Dear Martha,
YuMMy!
I'm bookmarking this for next year's Chancel Choir Red, White and Blue Brunch!
I l o v e the story behind the two burlap pieces!
You, and husband Jim, are such amazing Community supporters!
I agree, using those in the Garden would be stunning!
Happy Fourth of July, dear friend!
Fondly,
Pat