INGREDIENTS

INSTRUCTIONS

For the creme fraihe, in a small bowl combine cream and sour cream;
mix well. Cover and let sit at room temperature overnight.
Refrigerate. When cold, whisk in confectioners' sugar.  For the cake,
preheat oven to 350 degrees. Dice butter and place in a  mixer bowl or
food processor. Add sugar and mix until the mixture is  light and
fluffy, about 5 minutes. Add eggs, one at a time, mixing  well after
each addition. Add flour, a third at a time, mixing after  each
addition. Add buttermilk, vanilla, and zest, and mix. Pour  batter into
a well-greased and floured bundt pan. Bake for 50 to 60  minutes, or
until a knife inserted in the center comes out clean.  Remove from oven
and sprinkle with orange liqueur. Let cool.  To serve, slice cake and
drizzle with creme fraihe, then distribute  berries over the slices and
dust with confectioners' sugar. The cake  is best eaten warm.  Serves
twelve.  Converted by MC_Buster.  Per serving: 9517 Calories (kcal);
586g Total Fat; (55% calories from  fat); 106g Protein; 953g
Carbohydrate; 2789mg Cholesterol; 849mg  Sodium Food Exchanges: 22
Grain(Starch); 4 1/2 Lean Meat; 0  Vegetable; 4 Fruit; 113 Fat; 33 1/2
Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 9176
Calories From Fat: 4424
Total Fat: 503g
Cholesterol: 2441.8mg
Sodium: 869.6mg
Potassium: 3381.6mg
Carbohydrates: 1051.1g
Fiber: 83.2g
Sugar: 606.5g
Protein: 114.9g