In your contingent of 4th of July recipes, cakes probably have more than a few entries. That's not surprising seeing as cakes have been around for thousands of years. Ancient cakes aren't what you'd normally think of in modern terms. They were more like bread with honey and nuts or dried fruits. We can thank the Egyptians for advancing the art of baking.

The word cake comes from a Norse term 'kaka', that typically referred to either a ginger type bread or fruited cakes (at this point fruitcake was very popular instead of something avoided). It wasn't really until the 19th century that modern-looking and tasting cakes started to be cooked.

What all this means is that you have a whole lot of options in thinking about 4th of July recipes for cakes! Make whatever you want.

The recipes below are fun, delicious, and festive for the Fourth of July. But you'll find more 4th of July recipes for cakes, desserts, and party foods right at July 4th Party Recipe Central, including:

• 4th of July Cake Ideas
• July 4th Cupcakes
• American Flag Cake Recipes
• Cake Recipes for the Fourth

Looking for 4th of July recipe cake ideas that you can serve at an outdoor party, like a barbeque or a picnic?

This is a great little recipe that's very durable in the heat of a summer day. It's made mostly with popcorn, which is fun since that reminds me of fireworks when its popping. Here's the recipe:

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Ingredients:
16 oz. mini marshmallows
20 butter caramels (your favorite)*
1/4 C. butter
10 C. popcorn (pre-popped)
1 1/2 C. nuts (your choice)
1 C. mini coated chocolate candies (like M&Ms) red & blue

*Note: feel free to experiment with flavored caramels too like espresso or chocolate.

Directions: 1. Put the marshmallows, caramel and butter in a microwave-safe container. Melt these together on high for three minutes, stirring twice so everything gets mixed.

2. You'll need a large, lightly oiled pot or bowl for the popcorn. Put half of it in, and stir in half the caramel, then repeat with the remaining popcorn and sauce.

3. Hand fold in the chocolate and nuts (this keeps the chocolate from melting so you can see the red and blue throughout the "cake").

4. Transfer this whole mix into a well-greased 10" pan. Let it set up completely then remove it onto a cutting surface. Serve in slices, or if you wish put squares on top of graham crackers for a pseudo-s'more.

4th of July Cake Ideas and Supplies

Modern carrot cake is likely a descendant of carrot puddings served in Europe during the medieval times. Because sweeteners were hard to come by, carrots became a sweet alternative that kept desserts moist. For 4th of July recipe cakes, I like this slightly healthier offering since there's usually tons of other types of pies and cookies on this holiday.

It's true that carrot cake is a little time-intensive, but on the list of 4th of July recipes, cakes like this are nearly always a sure-fire success with your guests. So you might want to get your slice early!

HINT: add some orange zest into both your carrot cake and the frosting for a refreshing change of flavor.

Decorating a July 4th Cake: Of all 4th of July recipes, cakes are the most fun to decorate! This one is decorated with fresh blueberries and raspberries, but you can also use colored sugar sprinkles or dye your frosting red and blue and use that. Have fun with it!

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Ingredients:
14 oz. fresh or frozen carrots
2 tbsp. cinnamon, divided
1 tbsp. ground ginger
1/2 tbsp. nutmeg
3 C. flour
3 C. white sugar
3/4 tsp. salt
1 tbsp. baking soda
1 1/2 C. vegetable oil
4 eggs (large)
2 tsp. vanilla extract
1 1/2 C. coconut
1 1/2 C. chopped walnuts
3/4 C. crushed pineapple (well drained)

Frosting:
12 oz. cream cheese (softened)
4 C. powdered sugar
1 tsp. vanilla extract
9 tbsp. unsalted butter (soft)

Garnish:
1 container fresh raspberries (optional)
1 container fresh blueberries (optional)

Instructions: 1. Boil the carrots in water with one tbsp. of the cinnamon. When they're tender drain them completely and transfer into a blender or food processor.

2. Puree carrots with cinnamon, ginger and nutmeg.

3. In a separate bowl sift together the flour, sugar, salt and baking soda. To this, stir in your oil, eggs and vanilla. Beat well using a hand mixer. The nuts, coconut, pineapple and carrot mix get folded in next.

4. Pour equal amounts of batter into 2-9" well-oiled spring form pans. Place in a preheated 350-degree oven and cook for about 50 minutes. A toothpick will come out clean from the center if tested.

5. Cool for several hours before trying to take it out of the pan.

6. While the cake cools you can make your frosting. Put the cream cheese and butter into your mixer. Slowly add powdered sugar and continue beating so the frosting is smooth. Finally add your vanilla. Frost and serve.