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I gotta just say it: I’m tired of flag cakes. I’M TIRED OF FLAG CAKES. Cakes don’t cook well in glass pans. The berries get warm and mushy. Too many people think Cool Whip qualifies as frosting. No. I knew I needed to provide a patriotic alternative this year, and I was ecstatic when I happened upon these sprinkles online. And thus, was born this 4th of July Dessert Star Spangled Pound Cake.
I’m a fan of the phrase, “if it ain’t broke don’t fix it.” This recipe is an adaptation of Paula Deen’s famous pound cake. I can only take about 1/4 of the credit, and most of that is for the icing.
Instead of 1 Cup of milk, I actually use half & half. I rarely use milk in a recipe that calls for it, opting for heavy cream or half & half instead. The results are richer, creamier, and overall better. I also triple the vanilla, but that’s just standard for me, I need FLAVOR y’all. Finally, I add an egg to make it an even six.
The extra egg is for added fluffiness. Pound cake should be dense but this recipe makes so much cake, I find it to be too dense. When pound cake is served in a small square slice it’s great, but this recipe makes an enormous bundt. Feel free to follow the original recipe if you prefer, it won’t affect the end result, only the texture.
Now for the STAR of this 4th of July recipe: these sprinkles.
Aren’t they amazing!? They come in gold too. Amazon has many brands, quantities, and prices, but Wilton is a brand I love and trust. These stars really add that Americana touch, without having to eat a soggy flag cake.
Before using the sprinkles, you’ll first need to glaze the cake with a simple recipe I developed. It pours perfectly, AND perfectly sets up. Glaze can be tricky, I promise if you follow my recipe, you’ll have donut-worthy icing to die for.
The final touch is a cup of fresh blueberries, followed by whipped cream. Add the sprinkles, and you have yourself a gorgeous star spangled pound cake for this years celebration of the 4th. This completes the American color triangle of red, white, and blue.
Red: hardiness & valor. White: purity & innocence. Blue: vigilance & justice. Our beautiful American flag.
This cake is as beautiful as it is simple. I’m so excited to share it with you.
Get your Patriotism and your appetite up for this home style Star Spangled Pound Cake.
Star Spangled Pound Cake
- Bundt Cake Pan
- 3 Cups All-Purpose Flour
- 3 Cups Sugar
- 6 Eggs
- 1 Cup Salted Butter
- 1/2 Cup Vegetable Shortening
- 1 Cup Half & Half (Can use milk or heavy cream)
- 3 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/2 tsp Fine Salt
- 1 Cup Fresh Strawberries blended to a smooth juice
- 1/2 Cup Sugar
- 2 tsp Cornstarch
- 1 TBS Water
- 3 Cups Powdered Sugar
- 1 Cup Heavy Whipping Cream Whipped & ready, with little sugar. Shouldn't be very sweet at all.
- 1 Cup Blueberries
- Silver Star Sprinkles
- Preheat oven to 350 degrees F. Grease and flour (generously) a bundt pan.
- Using a mixer, cream the butter and sugar together.
- Add the eggs, one at a time, only adding the next egg when the last one was fully incorporated.
- Alternately add the half and half and flour. Mix in the vanilla.
- Bake for 60-90 minutes or until a toothpick inserted comes out clean.
- Blend the strawberries until they become a juice/liquid texture.
- In a medium sauce pan, combine the 1/2 cup white sugar with the strawberry blend and bring to a gentle boil, stirring constantly.
- In a small cup or container, make a slurry with the cornstarch and water. When the mixture comes to a boil, add the slurry in, whisking vigorously until entirely blended. Turn heat to medium, and continue whisking until the mixture becomes a thick reduction (about 7-10 minutes). Take off heat and let cool completely.
- When the strawberry mix has cooled, pour it into a mixing bowl and blend it together with the powdered sugar. Mixture should be thick, but pourable. You can test it by Pouring a bit out on the counter or a plate, and waiting to see if the top of it gets hard and glossy. If it doesn't, slowly add powdered sugar until it does. Icing should be thin.
Putting Together the Cake
- When both cake and glaze are completely cooled, place the cake on the dish you will serve it on.
- Using a gravy boat or a glass measuring cup, slowly pour the glaze over the very top of the cake. Be careful not to get too much pooled in the center. When you've glazed the entire top, use a spoon to control the glaze on the naked parts.
- Top with blueberries and silver stars. When serving, top with a generous dollop of whipped cream and more fresh blueberries.
If you don’t have a bundt pan, here is the one I used. It’s inexpensive but great quality. If you want a splurge pan that lasts a lifetime, try this brand, they’re absolutely stunning. (This one is just so elegant!)
As always, thanks for reading along, and don’t forget to subscribe. Also, If you liked this recipe for Star Spangled Pound Cake, definitely check out this bright Mediterranean Chocolate Cake recipe for your next get together. It’s a great way to serve chocolate in the summer time.