Saturday, July 5, 2008

4th of July Cake


So we were invited to a barbecue at a friends house and I was asked to make a dessert. I don't know about you, but this is when I foolishly like to try new recipes, which usually leads to disaster. But this time, I found a winner. It was what the pioneer woman was making, and she got it from the Barefoot Contessa. How can you go wrong with that. The cake was very moist and slightly denser than regular cake, but it was a good match for the frosting and fruit. I would highly recommend this. It has quit a bit of butter so it isn't for the faint of heart, but when you add the fresh fruit it "almost" looks healthy. I got many compliments on how pretty it looked and was the only dessert that got completely eaten.
Note: I baked mine for 30 minutes and it still seemd a little soft in the middle, but it looked like the one on Pioneer Woman's website. Go here to see step by step directions with pictures.


Barefoot Contessa’s Fourth of July Cake

Cake:
18 tablespoons (2 ¼ sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 ½ teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

Icing:
1 pound (4 sticks) unsalted butter, at room temperature
1 ½ pounds cream cheese, at room temperature
1 pound confectioners’ sugar, sifted
1 ½ teaspoons pure vanilla extract
2 half-pints blueberries
4 half-pints raspberries

Preheat oven to 350 degrees. Butter and flour (or spray with baking spray) an 18 x 12 x 1 ½
sheet cake pan.
Cream the butter and sugar on high speed until light and fluffy. On medium speed, add eggs, 2
at a time, then add sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bow. 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 20-30 minutes, 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. Mix just until smooth.
Spread ½ of the icing on top of the cooled sheet cake. Outline the star section of the flag with a
toothpick. Pipe two rows of icing, then place 2 rows of raspberries, alternately, to form the stripes of the cake. Fill the upper left corner with blueberries. Pipe stars on top of the blueberries.

Serve at your Fourth of July celebration and send everyone home with a piece!
Recipe courtesy of Barefoot Contessa, www.barefootcontessa.com.
From the cookbook, “Barefoot Contessa Family Style”

5 comments:

Mary Ellen said...

Too funny! I just made and served this cake today too. I was searching for an original posting by Barefoot Lady and didn't find one - but I did find your website! I LUV cooking!

Thomas Family said...

Glad you found it. I enjoyed the cake and will add it to my file. Next time I think I will half it (unless I am feeding 30 people again) it makes a ton. Keep checking back for more recipes!

Steff said...

That's a good looking cake. Too bad I was too lazy to make anything nice for any of our holidays this year. I will definitely file this away for next year's festivities. Thanks for sharing!

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