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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease& flour a 10 inch bundt pan or angel food cake pan& set aside. | 2. In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind. | 3. Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside. | 4. Sift flour, baking powder& salt into another large bowl. | 5. Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter. | 6. Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries. | 7. Scrape into prepared pan& smooth top. | 8. Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes. | 9. While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool. | 10. Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool. | 11. Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	softened	1368.0	62.856	42.744	115.2
sugar	1 1/2	cups	granulated	479.7	90.012	15.015	7.4879999999999995
egg	4		separated	286.0	1.44	25.12	19.02
orange	2	tablespoons	grated rind	10.575	2.6438	0.2115	0.027000000000000003
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
blueberry	4	cups		337.44	85.7808	4.3808	1.9536
sugar	1/2	cup	granulated	479.7	90.012	15.015	7.4879999999999995
orange juice	1/2	cup		111.6	25.791999999999998	1.736	0.496

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.