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Red White and Blue Bundting Cake
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Red White and Blue Bundting Cake
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While this cake is perfect for a 4th of July gathering, it’s great any time of year! The cake is full of flavor and sturdy enough to grill and serve with a scoop of your favorite ice cream.

Prep time
Bake/Cook time
12 slices
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Red White and Blue Bundting Cake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
12 slices


  • 1/2 cup sliced maraschino cherries, drained
  • 3 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup fresh or frozen whole blueberries
  • 1 cup (2 sticks) butter, softened
  • 6 eggs
  • 3 cups all-purpose flour*
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/4 teaspoon baking soda
  • 2 teaspoons almond extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F.
  2. Grease and flour a 12-cup bundt pan.
  3. Arrange cherry slices in small channels along bottom of pan. Place blueberries in a single layer in larger sections of pan. Set aside.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Mix salt with flour and add to mixture.
  7. Mix baking soda with sour cream and add to batter. Stir in almond extract.
  8. Pour batter slowly into prepared fruit-filled pan.
  9. Bake 1 hour and 20 minutes or until a toothpick comes out clean.
  10. Cool in pan at least 15 minutes before turning cake out onto wire rack to cool.
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