Recipe - Buttermilk Lemon Pudding Cake With Blackberry Sauce

SAUCE
16 ounce Frozen blackberries; thawed
(Unsweetened) OR...
1 pt Fresh blackberries, hulled
One fourth cup Sugar
1 tablespoon Grand Marnier
OR other orange liqueur
1 teaspoon Fresh lemon juice

CAKE
2/3 cup Sugar
One fourth cup Allpurpose flour
7 tablespoon Fresh lemon juice
One fourth cup Butter; melted, hot
1 tablespoon Grated lemon peel
3 lg Egg yolks
1 One half cup Buttermilk
3 lg Egg whites
One fourth cup Sugar
Powdered sugar
Whole blackberries

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 8cup 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 One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip