The 4th of July is right around the corner and it’s time to get festive people. But I’m not talking about purchasing a “spirited” can of Budweiser. I’m talking about throwing together some fresh fruit, industrialized cake batter, and the bliss of bourbon to produce the All-American bundt cake…a salute to the good old Red, White, and Blue!
Now this recipe probably violates traditional ways of constructing a 4th of July bundt. No food coloring or powder sugar is used nor needed to create the colors of the flag and satisfy your sweet tooth’s cravings. The colors and sweetness come from fresh blueberries, strawberries, and a reasonable amount of sugar.
Then you might ask why is there bourbon in the mix? Because bourbon is America’s distilled spirit and must be used to classify this dessert as gluttonous…well at least that what we believe.
In all seriousness though the Glutton Household and taste testers agree that this 4th of July bundt is a brilliant combination of fruity, buttery, and light deliciousness with a hint of bourbon in the background. It’s basic Gluttony 101, simple to prepare, and perfect for any holiday festivities that you’ll be partaking in this weekend or on the 4th itself.
- We usually prefer to make our cakes completely from scratch, but have read that when using fresh fruit it can be tricky to produce a perfect bundt cake unless you’re using a store bought cake mix (has to do with preservatives and such). Hence the use of a store bought cake mix in this recipe. Plus using the cake mix just simplifies the work/time required.
- Many store bought cake mixes ask that you use vegetable oil to make the batter. We substituted in an equal amount of butter to create a richer cake.
- Also, the recipe doesn’t require the use of all the blueberry/bourbon mixture that will be made. However, it can be used as an additional glaze, served on the side with a slice of cake, or even as a topping for ice cream (i.e. it’s good stuff to have around).
- 1 box of vanilla cake mix
- 1 pint (10-12 oz) of fresh blueberries
- 2 lbs (32 oz) fresh strawberries
- 1 cup of bourbon
- 3/4 cup of sugar
- Butter (optional substitute for oil needed to make the cake batter)
- Non-stick spray
- Rinse the blueberries and toss em in a blender or food processor.
- Hit that puree button and make some blueberries juice.
- Transfer the pureed blueberries to a larger frying pan over low heat. Add 1/4 cup of bourbon, 1/4 cup of sugar, and a dash of salt to make a rather unappealing concoction like above (trust me it looks tasty by the end).
- Using a spatula, continuously/regularly stir the blueberry/bourbon mixture while it cooks and thickens…it’s starting to look more appealing.
- Cook the blueberry/bourbon mixture for 20-30 minutes or until a thick dark rich color (as seen above) is reached. Remove from heat and set aside.
- Preheat your oven to the required temperature needed to bake the cake (consult cake box).
- Follow the “complex” pictogram directions on the cake mix box and make the cake batter. To create a richer cake (like we did) be sure to substitute an equal amount of butter for the oil required in the directions.
- In a small bowl or large measure cup mix together 1 cup of cake batter and 3 tbsps of the blueberry/bourbon mixture.
- Spray your bundt pan with a non-stick spray and dust with flour. Pour the remaining cake batter evenly into the pan.
- Pour half of the blueberry/bourbon batter into the pan to form a ring on top of the vanilla batter. Use a spatula to lightly push some of the blueberry/bourbon batter down (like above).
- Pour in the remaining blueberry/bourbon batter and gently place the bundt pan into the oven to bake for the required time per the directions on the box.
- While the bundt is baking, clean your strawberries and toss em into a blender or food processor. Hit the puree button and wiz em up (if needed, pour a splash of bourbon in to help the pureeing process).
- Then over a large frying pan, pour the strawberry puree into a strainer and use a spatula to push the puree through (goal is to separate out the seeds). Once done, add 3/4 cup of bourbon, 1/2 cup of sugar, and a dash of salt to the strawberry puree.
- Cook over low heat for around 30 minutes while stirring continuously/regularly with a spatula. Be sure to taste regularly to insure the glaze is up to snuff. When done, remove from heat and set aside.
- When the bundt’s oven time is up, be sure to use a toothpick or knife to poke the cake and make sure that the batter is completely baked.
- Remove the bundt from the oven, set aide, and allow to cool for 10 minutes or so.
- Place a plate on top of the bundt pan and carefully flip the pan over and remove to reveal (hopefully) a perfectly shaped/baked cake.
- Spoon or ladle a 1/3 of the strawberry/bourbon glaze evenly over middle of the cake, allowing the glaze to drizzle down all sides.
- Allow the glaze to set up for about 15 minutes, then pour another 1/3 of the strawberry/bourbon glaze over the cake.
- Repeat this process one final time with the remain glaze and you should end up with a drenched red strawberry colored bundt.
- If you’re feeling extra festive you can drizzle some of the remaining blueberry/bourbon mixture over the top as well.
- Cut out a large piece of wondrous gluttony to expose the colors of America.
- Plate with a strawberry or two, along with some of the blueberry/bourbon mixture and attempt not to eat the entire bundt in one afternoon.
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