Preheat oven to 350. Lightly sppon flour into a dry measuring cup; level
with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg
into a large bowl; add buttermilk, lemon rind, juice, margarine, and egg
yolks, stirring with a whisk until smooth.
Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup
granulated sugar, 1 tbsp. at a time, beating until stiff peaks form. Gently
stir one-fourth of egg white mixture into buttermilk mixture; gently fold
in remaining egg white mixture . Fold in blackberries.
Pour batter into an 8-inch square baking pan coated with cooking spray.
Place in a larger baking pan; add hot water in larger pan to depth of 1
inch. Bake at 350 for 35 minutes or until cake springs back when touched
lightly in center. Sprinkle with powdered sugar. Serve warm.
Recipe by: Cooking Light, Jan/Feb 98, pg. 82
Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 27,
1998
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!