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  Recipe Home » CakesDeserts » Buttermilk Lemon Pudding Cake With Blackberry
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  Buttermilk Lemon Pudding Cake With Blackberry
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 164
Ingredients:

MMMMMSAUCE

16 oz Frozen blackberries, thawed (Unsweetened) -OR-...
1 pt -Fresh blackberries, hulled
1/4 cup Sugar
1 tbsp Grand Marnier OR- other orange liqueur
1 tsp Fresh lemon juice

MMMMMCAKE

2/3 cup Sugar
1/4 cup All-purpose flour
7 tbsp Fresh lemon juice
1/4 cup Butter, melted, hot
1 tbsp Grated lemon peel
3 large Egg yolks
1 1/2 cup Buttermilk
3 large Egg whites
1/4 cup Sugar
Powdered sugar
Whole blackberries
Instructions:
FOR SAUCE: Puree berries with sugar, Grand Marnier and lemon juice in
blender. Strain sauce through fine sieve to remove seeds. (Can be
prepared 1 day ahead. Cover and refrigerate.)

FOR CAKE: Position rack in center of oven and preheat to 350 F.
Butter 6- to 8-cup glass loaf dish.

Blend 2/3 cup sugar and flour in large bowl. Mix in lemon juice,
butter, lemon peel and egg yolks. Stir in buttermilk. Beat egg
whites in medium bowl until soft peaks form. Gradually add 1/4 cup
sugar, beating until stiff peaks form. Fold whites into buttermilk
mixture. Pour batter into prepared loaf dish. Place dish in large
baking pan. Pour enough hot water into baking pan to come halfway up
sides of loaf dish. Bake until top of cake is light golden, about 1
hour 10 minutes. Remove loaf dish from water bath. Let cool at least
15 minutes.

Dust cake with powdered sugar. Spoon hot or warm cake into deep
bowls. Drizzle with sauce and garnish with berries. Pass extra sauce
separately.

Source: Hilary Bein in 'Bon Appetit', April 1991 Typed for you by
Karen Mintzias
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