For the red, white, and blue theme, the only time consuming part of this recipe is drying the raspberries, but they are easy to use because you don't need to cut them or core them like strawberries. I line a cookie sheet with paper towels and set them on it. I used an 8x8 pan for 1/2 the recipe, but I think 9x9 would have been better-the cake was too thick for the 8x8 so the edges were done long before the high center.
I used an 8x8 pan for this, but I think a 9x9 would have been better.
Finished product (I sampled a corner-can you find it?)
Recipe for 9x13 or 10 inch tube pan:
2 regular 8 oz size containers of cool whip or one large container
1 pint fresh blueberries washed and dried
1 pint fresh raspberries washed and dried
- In a mixing bowl, cream butter until fluffy; gradually add sugar and mix well. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a separate bowl, combine flour, salt, and baking soda. Add alternately with the sour cream to wet ingredients. Gently fold berries into batter.
- Spoon into a greased 10-in. tube or 9x13 pan. Bake at 350 degrees F for 50-70 minutes or until cake tests done. (In my 9x13 pan this took about 52 minutes.)
- Cool cake completely. Frost with cool whip. Add fruit in whatever design you like. Refrigerate.