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Vanilla Flag Cake for Fourth of July
From Dorothy McNetet's recipes at www.dorothymcnett.com. Make this anytime of the year, but is especially fun to decorate this oblong cake with creamy white frosting and use strawberries and blueberries to design a flag. Serve with small glasses of Madeira wine, which is what the signers of the Declaration of Independence toasted with! Sign and Sip, I guess!
about 1 tablespoon olive oil to brush into the baking pan
Preheat oven to 350 degrees, making sure the oven rack is in the middle of the oven. Thoroughly brush a layer of olive oil over the bottom of a 9 by 13 inch baking pan. Do not oil the sides, just the bottom. Set aside. Measure the flour and place in a bowl, whisking in the sugar, baking powder and salt. Place the softened butter in a batter bowl (soften in microwave on half power for 30 - 45 seconds, do not let it melt). Using an electric beater, cream the soft butter until light and fluffy. Add the milk and vanilla and beat to cream it nicely. Beat in the flour mixture in 2 - 3 batches. Add the eggs and then beat about 2 minutes, scraping down the sides of the bowl to get everything nicely mixed in. Pour into the oiled baking pan. Bake 40 - 45 minutes or until nicely browned and when touched lightly with your finger it tests done. If your finger leaves a depression and the top of the cake is soft, add 5 - 7 minutes more baking time. When done, remove from oven and place on a cooling rack. When cool, use a soft spatula or knife to run around the edges to loosen it and invert onto a large serving platter.
Recipe created 2016-06-27.