flag cake

This cake serves 20-24, so if you'd like, you can cut this recipe in half.

18 tablespoons ( 2 1/4 sticks) unsalted butter, at room temp

3 c sugar

6 extra-large eggs, at room temp

1 c sour cream, at room temp

1 1/2 t pure vanilla extract

3 c all purpose flour

1/3 c cornstarch

1 t kosher salt

1 t baking soda

For the icing

1 pound (4 sticks) unsalted butter, at room temp

1 1/2 pounds cream cheese, at room temp

1 pound confectioners' sugar, sifted

1 1/2 t pure vanilla extract

to assemble

2 half pints blueberries

3 pints raspberries

Heat the oven to 350 deg. Butter and flour an 18 x 12 x 1 1/2 in sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 min. until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread 3/4 ths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

This is a GREAT cake to serve at a 4th of July get together. It's always a big hit. It's too bad I don't have a picture of it, because it looks so pretty and festive!