Oh Canada, it's the 4th of July

With ten American and two Canadian students, out of 26 in total, it's fair to say that North America is well represented  in our class. So this past week was one for celebration, featuring both Canada Day (July 1) and American Independence Day (aka the 4th of July). We were supposed to celebrate Canada Day with two back-to-back beer tasting classes, but as our beer professor was unwell, Canada Day passed with little fanfare. (Don't worry, beer tasting was rescheduled.)

I knew there was going to be a Stars and Stripes cake at the 4th of July BBQ on Sunday, so, despite the ridiculous heat in Parma, I turned on the oven for my sisters of the Commonwealth. 

Canada Cake eh!

Catherine and Lauren's American Flag Cake

Canada Cake, aka Upside Down Cherry Cake

Maz's basic cake recipe (which may have come from the Presbyterian Women's Cookbook)
1 cup of castor sugar
1/2 cup of butter
2 eggs
2 cups of plain flour
1 tsp baking powder
Pinch of salt
Enough milk 

Grease a springform cake tin and line the base with baking paper.

Beat the sugar and butter together until light and creamy, then add eggs one at a time, stirring in between. Combine flour, baking powder and salt and alternate stirring this into the butter mix with milk until you have a reasonably thick cake batter. Beat for about 10 minutes. 

Cherry Topping
1 large punnet of cherries, halved and pitted (yes, that's how much I love Canada)
2 tbs butter
2 tbs brown sugar

Melt the butter over low heat, then add the sugar. Stir until the sugar has dissolved. Pour the butter mixture into the cake tin. Arrange the cherries cut-side down on the base of the cake tin, squashing them in until the entire base is covered in cherries. Pour the cake mix over the top and spread evenly in the tin. Bake at 180 degrees (350 for my North American readers) for 45 - 60 minutes, or until a skewer emerges clean.

Allow to cool, then remove the sides of the springform tin. If the cake has risen in the middle, you will need to slice the top of the cake to make a flat surface (which means you can snack on cake-top before the party). Then, place a plate over the cake and carefully flip. Gently remove the base of the tin along with the baking paper to reveal the lovely cherry top.  

Before serving, print this and trace it onto some baking paper. Cut out the maple leaf and place this stencil over the cherries. Using a mesh colander or a sifter, sprinkle icing sugar liberally over the cake. Carefully remove the stencil to reveal your cherry-maple-leaf. (Thanks to Emily's mum for inspiring that magic.) 

Happy Canada Day and 4th of July! 

Comments

[Steve]

The American Flag Cake inspired me to stand-up and salute.

[Lindsay]

I am telling everyone I know aboot this!! You rock.