Flag Cake (1976)

35 mins
Serves 1
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Directions

  1. 1Cream two sticks of butter with 1 and 3/4 cups of sugar.
  2. 2Cream two sticks of butter with 1 and 3/4 cups of sugar.
  3. 3Cream two sticks of butter with 1 and 3/4 cups of sugar.
  4. 4Add three egg yolks plus two more egg yolks.
  5. 5Add three egg yolks plus two more egg yolks.
  6. 6Add three egg yolks plus two more egg yolks.
  7. 7Add 2 tsp of milk.
  8. 8Add 2 tsp of milk.
  9. 9Add 2 tsp of milk.
  10. 10Combine 2 and 3/4 cups of flour, 1/2 tsp salt, and 1/2 tsp soda for the dry ingredients.
  11. 11Combine 2 and 3/4 cups of flour, 1/2 tsp salt, and 1/2 tsp soda for the dry ingredients.
  12. 12Combine 2 and 3/4 cups of flour, 1/2 tsp salt, and 1/2 tsp soda for the dry ingredients.
  13. 13Grease the sides of a 13 by 9 pan and line the bottom with parchment paper.
  14. 14Grease the sides of a 13 by 9 pan and line the bottom with parchment paper.
  15. 15Grease the sides of a 13 by 9 pan and line the bottom with parchment paper.
  16. 16Fold in the dry ingredients alternately with a cup of buttermilk into the wet mixture.
  17. 17Fold in the dry ingredients alternately with a cup of buttermilk into the wet mixture.
  18. 18Fold in the dry ingredients alternately with a cup of buttermilk into the wet mixture.
  19. 19Shove the batter into the prepared pan.
  20. 20Shove the batter into the prepared pan.
  21. 21Shove the batter into the prepared pan.
  22. 22Bake at 3500F for about 35 minutes, checking for doneness with a toothpick.
  23. 23Bake at 3500F for about 35 minutes, checking for doneness with a toothpick.
  24. 24Bake at 3500F for about 35 minutes, checking for doneness with a toothpick.
  25. 25Let the cake cool for a bit and then chill it in the fridge.
  26. 26Let the cake cool for a bit and then chill it in the fridge.
  27. 27Let the cake cool for a bit and then chill it in the fridge.
  28. 28For the frosting, mix 3/4 of a cup of butter and 3/4 cups of shortening (Crisco).
  29. 29For the frosting, mix 3/4 of a cup of butter and 3/4 cups of shortening (Crisco).
  30. 30For the frosting, mix 3/4 of a cup of butter and 3/4 cups of shortening (Crisco).
  31. 31Gradually mix in six cups of powdered sugar, a spoonful at a time.
  32. 32Gradually mix in six cups of powdered sugar, a spoonful at a time.
  33. 33Gradually mix in six cups of powdered sugar, a spoonful at a time.
  34. 34Thin the frosting with milk if needed.
  35. 35Thin the frosting with milk if needed.
  36. 36Thin the frosting with milk if needed.
  37. 37Decorate the cake with blueberries for the blue section of the flag.
  38. 38Decorate the cake with blueberries for the blue section of the flag.
  39. 39Decorate the cake with blueberries for the blue section of the flag.
  40. 40Decorate the cake with raspberries for the red stripes of the flag.
  41. 41Decorate the cake with raspberries for the red stripes of the flag.
  42. 42Decorate the cake with raspberries for the red stripes of the flag.

Ingredients

  • 2 sticks butter
  • 2 sticks butter
  • 2 sticks butter
  • 1.75 cups sugar
  • 1.75 cups sugar
  • 1.75 cups sugar
  • 5 egg yolks
  • 5 egg yolks
  • 5 egg yolks
  • 2 tsp milk
  • 2 tsp milk
  • 2 tsp milk
  • 2.75 cups flour
  • 2.75 cups flour
  • 2.75 cups flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp soda
  • 0.5 tsp soda
  • 0.5 tsp soda
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 0.75 cup butter
  • 0.75 cup butter
  • 0.75 cup butter
  • 0.75 cups shortening (Crisco)
  • 0.75 cups shortening (Crisco)
  • 0.75 cups shortening (Crisco)
  • 6 cups powdered sugar
  • 6 cups powdered sugar
  • 6 cups powdered sugar
  • milk
  • milk
  • milk
  • blueberries
  • blueberries
  • blueberries
  • 2 raspberries
  • 2 raspberries
  • 2 raspberries

Equipment

13x9 pantoothpick

Tips

  • Cream butter and sugar thoroughly for a good cake.
  • Use a toothpick to check if the cake is done.
  • Thin frosting with milk if needed.