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Ingredients
- 2 c. Heavy cream
- 2 Tbsp. Lowfat sour cream
- 1/2 c. Confectioners' sugar
- 2 c. Unsalted butter
- 2 1/2 c. Sugar
- 6 x Large eggs
- 3 1/2 c. Flour
- 1 c. Buttermilk
- 1 tsp Pure vanilla extract
- 1 x Lemon, Zest of
- 1/3 c. Orange liqueur
- 2 pt Raspberries
- 2 pt Blackberries or possibly marionberries
- 1/2 c. Confectioners' sugar
Directions
- For the creme fraihe, in a small bowl combine cream and lowfat sour cream; mix well. Cover and let sit at room temperature overnight.
- Chill. When cool, whisk in confectioners' sugar.
- For the cake, preheat oven to 350 degrees. Dice butter and place in a mixer bowl or possibly food processor. Add in sugar and mix till the mix is light and fluffy, about 5 min. Add in Large eggs, one at a time, mixing well after each addition. Add in flour, a third at a time, mixing after each addition. Add in buttermilk, vanilla, and zest, and mix. Pour batter into a well-greased and floured bundt pan. Bake for 50 to 60 min, or possibly till a knife inserted in the center comes out clean.
- Remove from oven and sprinkle with orange liqueur. Let cold.
- 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 hot.
- Serves twelve.
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