Red White and Blue Bundt cake ( Cherry and Blueberry Bundt Cake)

All my synapses and intelligence has been drained in the process of making this bundt cake. I don't have the energy to write anything thoughtful or charming as an introduction. Here are the facts of the day as told now by a very exhausted narrator and one important caveat.

fact 1. Sometime early in the morning, I had a giant box of cherries that my dad had brought home from a big box store. I didn't want them (they were not local or organic). I didn't feel right wasting them.

fact 2. Sometimes my dreams of aesthetic overrides any little common sense I might possess.

fact 3. My husband was busy trying to clean and organize the bills so I was stupidly left to my own devices.

fact 4. We were going to the home of some family friends later in the day, so I thought Belle would love to help me make a cake.

fact 5. Belle's grandfather decided to take her out to the store. When she was out with her grandfather tooling about town, I decided to set up and measure everything so that when she returned all she would have to do is dump the dry ingredients into their bowl and mix dry into wet. (It all seemed very doable at that point.)



fact 6. I am pregnant and stupid so somehow I didn't forsee the large number of bowl, whisks, spoons, mixers, food processors, counters, andfingers that would need cleaning.

fact 7. By the time the bundt was finished and the dishes were cleaned, I was fairly sure I didn't want to ever think about red, white and blue bundt cake ever again.


fact 8. It probably would have been so daunting if I hadn't been 9 months pregnant.

fact 9. Belle and J-- thought it was delicious.

And then the caveat: In my recent baking experience, red seems to be somewhat fugitive. The strawberry cupcakes were much less red when baked. This too did not turn out as red as I had envisioned. It is not surprising to me as red natural dyes are the most fugitive of all the natural dyes. So you could use red food coloring, but I decided to just accept that the cake would only have a pale pink set of stripes.



Recipe
Red White and Blue Bundt cake ( Cherry and Blueberry Bundt Cake)

Start the Red Batter:
In a bowl, combine:
1.5 cups all-purpose flour
1 tsp mint
1 teaspoons baking soda
1/2 teaspoon salt

In the stand mixer:
beat 2 egg whites, remove to another bowl

Beat 2 more egg whites, remove to yet another bowl

In the stand mixered, combine:
1 cup granulated sugar
1/2 cup (2 sticks) butter or margarine, softened

Once the sugar and butter are fluffy add:
2 large eggs yolks
1/2 cup cherry puree
4 oz sour cream
1 teaspoon vanilla extract

Remove this to another bowl

Then, start the white batter:
n a bowl, combine:
1.5 cups all-purpose flour
1 tsp ginger
1 teaspoons baking soda
1/2 teaspoon salt

In the stand mixered, combine:
1 cup granulated sugar
1/2 cup (2 sticks) butter or margarine, softened

Once the sugar and butter are fluffy add:
2 large eggs yolks
1/2 cup apple sauce
4 oz sour cream
1 teaspoon vanilla extract

Now, add the red wet mixture to the minty flour and the white wet mixture to the ginger flour, and the fold the egg whites into each batter.

Toss 1/2 cup blueberries with 2 T of flour and 1 T sugar.

Take a deep breath and then assemble.

Put in 1/3 of the white batter, 1/2 the blueberries, 1/2 red batter, 1/3 white batter, 1/2 the blueberries, 1/2 red batter, 1/3 white batter.

Bake 1 hr at 375 cool and glaze.

To make the glaze, combine:
2 heaping T powdered sugar
1 T buttermilk (in 1 t increments) until a think shiny glaze forms.

Drizzle over cooled cake.