| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Heavy cream |
| 2 |
tb |
Sour cream |
| 1/2 |
c |
Confectioners' sugar |
| 2 |
c |
Unsalted butter |
| 2 1/2 |
c |
Sugar |
| 6 |
|
Eggs |
| 3 1/2 |
c |
Flour |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Pure vanilla extract |
| 1 |
|
Lemon; Zest of |
| 1/3 |
c |
Orange liqueur |
| 2 |
pt |
Raspberries |
| 2 |
pt |
Blackberries or marionberries |
| 1/2 |
c |
Confectioners' sugar |
INSTRUCTIONS
CREME FRAIHE
BUTTERMILK CAKE
GARNISH
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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