Red, White and Blue Cake with Berries, Coconut and Rum: Studded with strawberries, coconut & blueberries & drizzled with a Malibu rum glaze.
Like Memorial Day, the real meaning behind the 4th of July sometimes gets forgotten. Independence Day is a national holiday here in the U.S., and when it falls on a Friday or Monday, we make our plans for the long holiday weekend.
This year, it falls flat in the middle of the week, Wednesday. And I think it’s terrific. It’s a great way to stop what we are doing, THINK and honor our country, our freedom and our Declaration of Independence.
What better way to do this than to share this red, white and blue cake and some random facts about this historical document.
First, the cake. Of course!
This is a one pan cake that is studded with red (strawberries), white (coconut & icing) and plenty of blue (blueberries). To kick it up a notch, I made the icing with this household’s favorite, Malibu Coconut Rum.
Oh yeah, this is not your ordinary red, white and blue cake!
And now some random (and fun) facts about the Declaration of Independence I found:
- Robert Livingston, one of the members of the committee who wrote the Declaration of Independence, never signed it. He believed that it was too soon to declare independence and therefore refused to sign.
- The Declaration of Independence was not signed on July 4, 1776. Independence was officially declared on July 2, 1776, a date that John Adams believed would be “the most memorable epocha in the history of America.” On July 4, 1776, Congress approved the final text of the Declaration but it wasn’t signed until August 2, 1776.
- Thomas Jefferson and John Adams both died on July 4, 1826, the 50th anniversary of the vote to approve the Declaration of Independence.
- Nine of the signers of the Declaration died before the American Revolution ended in 1783. Total number of signees: 56.
- George Washington, our nation’s first president did NOT sign the Declaration of Independence.
- The oldest signer of the Declaration of Independence was Benjamin Franklin, who was 70 at the time of the signing
- John Hancock was the first to sign the Declaration of Independence text, and his signature is also the largest.
- The first public Fourth of July event at the White House occurred in 1804.
- Independence Day was first celebrated in Philadelphia on July 8, 1776 where the Liberty Bell sounded from the tower of Independence Hall summoning citizens to gather for the first public reading of the Declaration of Independence by Colonel John Nixon.
Or perhaps you would like some Red, White & Blue Ice Cream Cupcakes? Or even cool off with my Red, White and Blue Boozy Popsicles? Here’s a roundup of some other red, white and blue recipes I’ve developed.
- 1 3/4 cup all-purpose flour
- 1 TBS baking powder
- 1/8 tsp salt
- 6 egg whites
- 4 oz butter, unsalted, room temperature
- 4 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup yogurt, plain
- 1/2 tsp vanilla extract
- 5 strawberries, sliced
- 1/4 cup blueberries
- 1/2 cup powdered sugar
- 2 tsp Malibu Rum
- 1/4 cup coconut, sweetened, shredded
- Preheat oven to 350ºF.
- Coat one 9-inch cake pan with non-stick spray and line the bottom with parchment paper.
- In a medium-sized bowl, whisk together flour, baking powder and salt. Set aside.
- In a small bowl whisk egg whites until combined.
- In a large mixing bowl, using a hand held mixer or stand mixer combine butter, cream cheese and sugar. Whip until smooth.
- Add yogurt and vanilla extract to the butter mixture and whisk until smooth.
- In batches, alternate mixing in flour mixture and egg whites into butter mixture until combined. Do not over mix.
- Pour and spread batter evenly into prepared pan.
- Place strawberries and blueberries on top of cake batter in a pattern or randomly.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
- Let cake cool in the pan for 15 minutes, then remove and allow to completely cool on a cooling rack, about 45 more minutes.
- When cake is cooled, place on serving platter.
- To prepare the glaze, whisk together powdered sugar and rum until smooth.
- Drizzle cake with all or some of the glaze, serving any remainder glaze with the cake.
- Sprinkle shredded coconut on top of the glazed cake.
Serving Suggestions: Serve with or without the rum.
Cooking Tips: Instead of soaking the cake with rum, prepare the icing with rum instead of water.
Amount Per Serving: Calories: 279Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 216mgCarbohydrates: 39gFiber: 1gSugar: 24gProtein: 5g
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