Sweet Land of Liberty: Memorial Day Bundt Cake

I’m proud to be an American, and when holidays such as Memorial Day roll around each year, I celebrate the three-day weekend like any other patriot – with All-American fare. This year we’ll spend some relaxing time at the beach with good friends from Orlando. I whipped up a festive red, white and blue bundt cake for all to enjoy throughout the weekend (recipe below).

While we all might partake in family barbecues and pool parties this weekend, let us not forget and be forever grateful for the troops who have fought (and the many who have lost their lives) to maintain our freedom. Those brave men and women are the ones we really celebrate this Memorial Day weekend.

Memorial Day Bundt Cake
*I adapted this recipe from cookingwithsugar.com

1 box white cake mix (I used Betty Crocker SuperMoist)
Water, vegetable oil and eggs called for on cake mix box
Red food coloring
Blue food coloring
1 (12 ounce) can white frosting (I used Betty Crocker Whipped Fluffy)

Preheat the oven to 325. Grease a 12-cup tube cake pan. Make cake batter according to the box directions. Pour 1 cup of batter into a bowl and stir well with the red food coloring. (Note: You will need to add a significant amount to make it red, instead of pink. I’d suggest adding a few drops at a time until you reach your desired red color). Pour another cup of the batter into a different bowl and stir in the blue food coloring. You won’t need but a few drops, depending on how dark you want your blue (Full disclosure: My blue could have been a bit more royal than baby, but it still turned out great.)

Pour the red cake batter into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan. (Note: do not mix with a spoon, you want to have the layered effect once the cake is baked.) Then carefully pour the blue batter over the white batter – don’t worry if the blue doesn’t cover the white batter completely. It actually looks cooler if it’s in a ring around the center of the cake.

Bake the batter as directed on the box mix or until a toothpick comes out clean when inserted into the center of the cake. Cool in pan 5 minutes and then turn upside down onto a cooling rack over a cookie sheet. Let the cake cool completely for about 30 minutes.

When the cake has cooled completely, divide the frosting equally into 3 bowls. Microwave the white frosting for about 10 seconds on high until it is smooth. Using a spoon, drizzle the frosting back and forth over the cake in a striping pattern, using the entire amount. Microwave another bowl of frosting and then mix a few drops of the blue food coloring before drizzling in the same back-and-forth motion over the cake. Repeat this same technique with the red frosting. Let the frosting dry on the cooling rack before serving.


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