Recipe
Dessert
Red, White and Blue Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. cake flour | ||
| ½ tsp. Hy-Vee salt | ||
| 2 tsp. Hy-Vee baking powder | ||
| 1 c. plus 2 1/2 tsp heavy whipping cream, divided | ||
| 2 Hy-Vee large eggs | ||
| 1 c. Hy-Vee granulated sugar | ||
| 1 tsp. almond extract | ||
| ¼ c. Hy-Vee dried blueberries | ||
| ¼ c. chopped Hy-Vee dried cherries | ||
| 2 tbsp. Hy-Vee sliced almonds | ||
| ¼ c. Hy-Vee powdered sugar |
Directions
- Preheat oven to 350 degrees. Sift together flour, salt and baking powder. Set aside.
- Whip 1 cup cream until stiff. Add eggs one at a time, beating after each addition. Add granulated sugar and almond extract. Beat again.
- Add flour mixture gradually to cream mixture. Beat well after each addition. Gently fold in blueberries and cherries.
- Pour batter into a greased 9-inch round baking pan. Sprinkle with almonds. Bake for 35 minutes or until toothpick inserted in the center comes out clean. Cool.
- Stir together remaining 2 1/2 tsp whipping cream and powdered sugar. Drizzle over the top of cake. Serve.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 65mg
- Sodium: 200mg
- Total Carbohydrates: 39g
- Protein: 3g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 8%