After living with my American husband for over 4 years, I got all the American holidays set up in my mind. And I don’t want to miss them, it’s always a good occasion for a cake!
I just finished yesterday a great all day baking experience of 80 cupcakes for a wedding. And some might think after such a day you need a break… not me! I had strawberries left and found a hand full of blueberries in my freezer and did a classic “American flag” 4th of July cake. Sorry I didn’t use 50 blueberries for the stars…I simply didn’t have as many.
The yellow cake recipe is from Betty Crocker’s.
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter or stick non dairy margarine, softened
- 1 1/4 cups milk or soymilk
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. vanilla extract
- 3 large eggs
Preheat oven to 350 F (175 Celsius).
Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, 2 round pans 9 X 1 1/2 inches, or 3 round pans, 8 X 1 1/2 inches with shortening and lightly flour.*
Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan(s).
Bake in a rectangle pan 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.
Cool completely, about 1 hour.
Frost with white frosting and decorate with fruits.
I will definitely use the yellow cake recipe again, it’s a very moist yummy cake, perfect for frosting.
Well, I guess I am at least a little Americanized…