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Flag Cake
http://smittenkitchen.com/blog/2012/07/flag-cake/
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Photo © Deb Perelman
Ingredients
categorized
original
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
4 cups cake flour or 3 2/3 cups all-purpose flour plus 1/3 cup cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
2 cups buttermilk (475 ml), well-shaken
8-ounce block cream cheese, at room temperature
1/2 cup (1 stick or 1/4 pound) butter, at room temperature
1 teaspoon vanilla extract
2 to 3 cups powdered sugar
Powdered sugar
1 cup blueberries (1/2 pint)
3 cups raspberries (1 1/2 pints)
Ingredients
categorized
original
Produce
Blueberries
(
1
cup
)
Raspberries
(
3
cups
)
Cooking & Baking
Baking powder
(
2
teaspoons
)
Baking soda
(
1
teaspoon
)
Cake flour or
(
4
cups
)
Powdered sugar
(
2
cups
)
Powdered sugar
(
1
)
Sugar
(
2
cups
)
Table salt
(
1
teaspoon
)
Vanilla extract, pure
(
2
teaspoons
)
Vanilla extract
(
1
teaspoon
)
Dairy
2 cups buttermilk
(
475
ml
)
Butter
(
1/2
cup
)
Cream cheese
(
1
8-ounce block
)
Refrigerated
Eggs, large
(
4
)
Other
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 722 recipes
Social Stats
74.9
Rating
1-100
72
Tweets
203
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Shares
3
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Views
658
PinterestPins
Recipe Stats
Published July 3, 2012 (7 months ago).
85 people saved this recipe.
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