Last-Minute Mom // Easy Memorial Day Dessert

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If you’re like me, you had these grandiose plans for having friends over with all the fixin’s on Memorial Day, and then . . . life happened. You had to work late, you had to go out of town, pre-school graduation happened Thursday (sniff sniff), and you don’t have time to go to the store before your guests arrive. Well, don’t fret my friend; we moms have to stick together!

I’ve got the most delicious recipe that is PERFECT for any patriotic holiday, and will make any guest swoon over its beauty. (Oh, and just between you and me, it’s about the easiest recipe you will ever make.)

Patriotic Pound Cake* adapted from various recipes over the years

  • 4 Cups All-Purpose Flourpatriotic pound cake
  • 3 Cups Sugar
  • 2 Cups Butter (salted, softened)
  • 3/4 Cup Whole Milk
  • 6 Eggs (at room temperature)
  • 2 Tsp. Vanilla; “good vanilla” as my BFF Ina Garten would say.

Frosting

  • 1/2 Cup Whole Milk
  • 1/2 Bag Powdered Sugar – mix in little-by-little until you reach the desired consistency.
  • 1/2 Tsp. Vanilla

Preheat oven to 325 degrees.

Let’s Get Mixing

Place all ingredients in your mixing bowl, layered from first (flour) to last (vanilla), and then beat it on low speed for about a minute, scraping the sides as it rises up the bowl. Then beat at medium speed for another minute or two, until smooth.

Now For the Fun Part

Separate your batter into three equal bowls to add color. One bowl will stay white (do not add anything). One bowl will be red (I love the gel food color from Hobby Lobby), and the final bowl will be blue. Make sure to add enough color to get the rich red, white, and blue, like God-bless-America colors!!

Time to Layer and Bake

Into a buttered or greased bundt pan, pour your red layer first, then add the white batter followed by the blue. When doing this stage, do NOT plop batter but gently spoon the batter in so you have clear layers in the pan. Place pan into preheated oven and bake for one and a half hours, or until the top is golden and a toothpick comes out clean.

*NOTE* You do not want to over cook a pound cake! So be sure to watch at about the hour-and-ten-minute mark to check it. I’ve made that mistake too many times to count.

Once the cake is finished baking, let it cool for about 10 minutes. Next flip the pan over to your serving dish and let cool completely, about an hour. Now that your cake is cool, you can dollop or drizzle that beautiful white frosting over the top. I like to add sprinkles (if I have them).

Now cut that cake open and sing “The Star Spangled Banner” as you see the patriotic layers.

Serving Suggestions:

Homemade vanilla ice cream is always the best side. If you’re not inclined to make your own ice cream, fresh strawberries and blueberries work deliciously too!

You did it!!  With only about 15-20 minutes of prep, you have a dessert you can be proud to offer your guests.

Happy baking!!

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Joanna
Joanna loves doing life in Fort Worth! She has two cutie pie kiddos, Rhett, 5 and Layla, 4. She works full time in marketing and loves to run. Let’s be real . . . she likes to run because she loves donuts! She and her family are in a fight to find a cure for Cystic Fibrosis because Layla has the disease. They could not be more in love with their team of doctors, nurses, and dietitians at Cook Childrens. Joanna says she tries to find joy in each day even though life gets absolutely crazy at times with a full-time job, two super fun and active kids, and doing treatments with Layla daily. She can many times be found in her kitchen trying out a new recipe from Cooking Light Magazine or Pioneer Woman. (Photo courtesy of: Beyond the Blue Studios).

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