Armed Forces Day (May 16), Memorial Day (May 25), and Fourth of July are all just around the corner. Being a military family, I felt like I had to do something to honor the men, women, and dogs that put their own lives on hold to defend our freedom, and the freedom of those who need our help. This post is the first installment in my patriotic- themed run up to the Fourth of July.
I made this patriotic Tres Leches Cake for Armed Forces Day in honor of the U.S. Army which my husband served in for eight years. He served through two deployments to Iraq, then 18 months in South Korea. He is now a member of the Washington State National Guard. I couldn’t possibly be more proud of him.
Pineapple and blueberries were used to make the U.S. Army star, the iconic logo of the Army. It’s not a cake that is going to win any awards for decoration; not by a long shot. However, the spirit of honoring the organization that provided us with a comfortable – if frequently lonely – life, and recognizing the hardships and sacrifices that have been made in everyone’s life who is touched by the Army, is most certainly there.
Making a star like this was a lot harder than I anticipated. As you can see below, I tried various yellow fruits to make it with. I finally had a stroke of genius and used my food processor to blend up the pineapple. I strained as much water out as I could, mixed in 1/2 tbsp. of sugar, and boiled it on the stove until most of the moisture was out of it.
I let it cool in the fridge before transferring to a Ziplock bag that I cut a corner of so that I could use it as if I were piping icing. I never realized just how much water is in pineapple, as I still had to use paper towels to soak up pineapple juice before I could start drawing the star.
The fruit was a great addition to an already-delicious and moist cake. If you’ve never had a Tres Leches cake, you are really missing out. It’s so easy to make, and you can top it with anything you like. I used homemade whipped cream for this one.
The recipe for this cake is from The Pioneer Woman and can be found here. I won’t take credit for a recipe I didn’t come up with. The only thing I did different is that I left the cake in the pretty red pan and used my meat thermometer to poke large holes in the cake before I poured the tres leches over it. I didn’t bother to let it cool first, and frankly I’m not sure why you would. Anyone have an answer for that?
I let the cake cool in the fridge overnight as it was creeping up on 11 pm when I took it out of the oven, and then made the whipped cream in the morning. You’ll want to make sure the cake is cold before icing it so I’d recommend letting it cool overnight anyway.
Speaking of treats, here is a great post on sending care packages to our troops.
Thank you for stopping by. Follow my dessert board on Pinterest for more great cakes.
Sharing at: Home Matters Linky Party, That Friday Blog Hop, Feathered Nest Friday, Foodie Friends Friday, Kitchen Fun & Crafty Friday, Thriving on Thursdays, Share Your Cup Thursday, TGIF Blog & Instagram Hop, Saturday Sharefest, Bouquet of Talent Party, Snickerdoodle Sunday, Small Victories Sunday, Share the Wealth Blog Hop, Sunday Features Link Party, Busy Monday, The Chicken Chick, Merry Monday Link Party, Monday Funday Link Party The Scoop, Tuesdays at Our Home, Lou Lou Girls