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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This cake is wonderful served with lemon ice or vanilla-bean ice cream. Yummmmy...My mil's east coast recipe. This very special cake is worth the effort to make. Ingredients:
1 cup unsalted butter, softened |
1 1/2 cups fine sugar |
4 eggs, seperated |
1 1/2 tablespoons orange rind, grated |
1/2 tablespoon fresh lemon rind, grated |
1/2 tablespoon lime rind, grated |
3 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup fresh squeezed orange juice or 1 cup lemon juice or 1 cup lime juice |
3 cups wild fresh blueberries (use fresh only) |
1/2 fine sugar |
1/2 cup fresh squeezed orange juice |
Directions:
1. Cake.
2. Preheat oven to 350 degrees.
3. Grease a bundt pan, dust with flour, set aside.
4. Beat butter, 1 cup sugar in large bowl until fluffy.
5. Next beat in egg yolks, one at a time.
6. Mix in orange, lemon and lime rinds.
7. In fresh bowl beat eggs whites till soft peaks form.
8. Mix in remaining 1/2 cup of sugar until peaks become firm.
9. In a small bowl whisk flour, baking powder and salt.
10. Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
11. Batter will be stiff.
12. Fold in egg whites and add 3 cups of blueberries.
13. Pour into prepared pan.
14. Bake in center of oven at 350 degrees for 45- 55 minutes.
15. Let cake cool on rack in pan for 20 minutes.
16. Glaze.
17. While waiting for cake to cool prepare glaze.
18. In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
19. Remove cake from pan, place cake on rack and brush on glaze- allow cake to cool before serving- enjoy.
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