Readying to Celebrate!

Ina Garten, one of the best cooks we know of, shared this fabulous cake recipe with us and we are sharing it with you!

• 18 tablespoons (2-1/4 sticks) unsalted butter, at room temperature
• 3 cups sugar
• 6 extra-large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1-1/2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

• For the Icing:
• 1 pound (4 sticks) unsalted butter, at room temperature
• 1-1/2 pounds cream cheese, at room temperature
• 1 pound confectioners’ sugar, sifted
• 1-1/2 teaspoons pure vanilla extract

• To Assemble:
• 2 half-pints blueberries
• 3 half-pints raspberries

Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1-1/2-inch sheet pan (see note).

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 3 minutes on medium speed, until light and fluffy. (If the butter is too cool to be light and fluffy, add a teaspoon or two of warm water,) On medium-low 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, add the flour mixture and mix until just combined. Stir the batter with a rubber spatula and pour into the prepared pan.

Note: If you, like your Two Chums, don’t want to serve your cake from the pan, line the pan with parchment paper and turn it out into a board before you ice and decorate it.

Smooth the top and bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until very smooth.

Spread three quarters of the icing on the cake. Using a toothpick, outline a flag on the cake. Fill in the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like the red stripes. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternately add 2 rows of raspberries and 2 rows of icing until the flag is completed. Pipe stars on top of the blueberries.

We can guarantee that you are all going to love this cake! Celebrate this wonderful country!

Copyright 2002, Barefoot Contessa Family Style, Clarkson Potter/Publishers, All Rights Reserved

P.S. Couldn’t let this day go without acknowledging another celebration that is in order. Today my dearest sister/chum, Jackie and her wonderful husband Dennis, celebrate their 27th wedding anniversary. What a wonderful day, when these two said “I do”! Even with our “stay at home” world, we can all celebrate the great love of two great people who make one great couple! Happy anniversary and here’s to many more years to come.