Recipe Details

Flag Cake

  • to 24 servings: 20
  • Ready In 1 hour 30 minutes
  • 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 flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 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
  • 2 half-pints blueberries
  • 3 half-pints raspberries
Instructions are at http://www.foodnetwork.com/recipes/ina-garten/flag-cake-recipe.html

Nutritional Facts

  • Serving Size 1 to 24 serving (153g)
    Servings Per Recipe: 20
  • Amount Per Serving
  • Calories 403
    Calories From Fat 203
  • % Daily Value
  • Total Fat 23g
    30%
  • Saturated Fat 13g
    65%
  • Trans Fat 3g
  • Cholesterol 133g
    41%
  • Sodium 8631g
    298%
  • Total Carbohydrate 48g
    14%
  • Dietary Fiber 0g
    0%
  • Sugars 48g
  • Protein 4g
    6%