Not only is my author friend Sara Daniel a terrific writer, she's also one dynamite baker. Sara is sharing her special Fourth of July dessert. I guarantee you'll love it! Now here's Sara...
Nothing beats Independence Day for showing our pride in our country. Flags wave proudly, and red, white and blue are suddenly displayed on every piece of merchandise in the local discount store.
While I don’t have flag plates, napkins or—God forbid—a star-spangled bikini, I love bringing out my once-a-year crafty side to make an American Flag Cake for a cool patriotic treat.
So to satisfy your sweet-tooth I offer you my easy and delicious recipe.
American Flag Cake
8oz Cool Whip
Pound cake can be store bought or made from scratch. Here’s a quick recipe:
1 cup butter
1 cup sugar
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
¼ tsp. nutmeg
Preheat oven to 325°F.
Beat sugar into butter 2 tablespoons at a time until light and fluffy. Add vanilla, then eggs one at a time. Mix in remaining ingredients.
Bake in a greased and floured 9 X 5 pan for 1 hour. Cool completely.
To Assemble American Flag Cake
Cut pound cake into slices and lay across the bottom of a 9 X 13 pan.
Cover cake with a smooth layer of Cool Whip.
Turn pan horizontal. In upper left corner, fill an approximately 3-4 inch by 3-4 inch square with blueberries.
Make seven horizontal lines of strawberry slices. The first four lines should begin from the blueberry section to the far right edge. The bottom three lines should span the entire length of the pan. The top and bottom lines should be touching the top and bottom of the pan respectively to create 13 alternating red and white stripes.
The last step is very important - Thank a member of our Armed Forces and/or a Veteran, and share a piece of patriotic cake.
Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.
Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.
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