freedom cake.

Uncle Mark nicknamed this cake Freedom Cake, because after all I did make it for the 4th this year. It would be lovely treat year around though. Freedom Cake is actually a Buttermilk cake with a warm berry compote filling, cream cheese frosting and topped with fresh fruit (what a mouthful!). A delicious mouthful!

Buttermilk Birthday Cake (From: Nigella Lawson's How To Be A Domestic Goddess)

1 2/3 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 plus 2 tablespoons buttermilk (or 1/3 cup plain yogurt mixed with 1/2 cup low fat milk)

1 1/2 teaspoons vanilla extract

1/2 cup soft unsalted butter

3/4 cup sugar

3 large eggs

One 9 inch square cake pan or two 8 or 9 inch round cake pans, lined with parchment or wax paper and greased

Preheat oven to 350. Sift flour, baking powder, baking soda, and salt together in a bowl and set aside. Pour the buttermilk (or yogurt and milk) into a measuring cup and stir in the vanilla. Cream the butter and sugar in a large bowl with an electric mixer at medium speed (or by hand, of course) until light and fluffy. Reduce the speed if using the mixer and add the eggs ones at a time, beating for 30 seconds between additions. Add alternating increments of the flour mixture and the vanilla- buttermilk, blending well after each addition; this should take 3-5 minutes.

Pour into the prepared pan or pans, and bake for about 40 minutes (30 is using the layer cake pans) until the cake is beginning to shrink away from the sides and a cake tester comes out clean. Cool in the pan on a wire rack for 10 minutes before unmolding to let cool completely.

Cream Cheese Frosting

I love a good cream cheese frosting! I created this version of cream cheese frosting one day when I needed something tasty to go on some cupcakes. This recipe can easily be doubled or halved.

4 oz cream cheese, soft

1/4 cup (4 tablespoons) butter, soft

2 cups powdered sugar

1 teaspoon vanilla

Beat ingredients together on medium speed until smooth. Add more powdered sugar to reach a thicker consistency. If necessary, add a few tablespoons of milk to thin out frosting. Store in refrigerator for up to one week.

To assemble your cake, you will need:

1 recipe for buttermilk birthday cake (two 8 or 9 inch round)

1/2 recipe for warm berry compote

1 recipe for cream cheese frosting

Garnish: fresh strawberries and blueberries, rinsed and sliced

Make the buttermilk cake according to directions above. To make Freedom Cake, make two 8 or 9 inch round cakes. Once cakes are cool, place one round cake on cake stand. Pour warm berry compote in the middle. Start with 1/2 cup compote and spread over cake. Add more compote, if desired. I like a lot of filling so I always add more. Top compote with second round cake. Make cream cheese frosting according to directions above. Ice cake top and sides with frosting. Garnish with fresh strawberries and blueberries, if desired. Raspberries and mint would be a beautiful garnish, too. Due to frosting, store finished cake in the refrigerator until serving and if there are any leftovers.

xx.

val