*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       oz           Frozen blackberries -- thawed
                         - (Unsweetened)   -OR-...
    1       pt           -Fresh blackberries, hulled
      1/4   c            Sugar
    1       tb           Grand Marnier
                         -OR- other orange liqueur
    1       t            Fresh lemon juice
      2/3   c            Sugar
      1/4   c            All-purpose flour
    7       tb           Fresh lemon juice
      1/4   c            Butter -- melted, hot
    1       tb           Grated lemon peel
    3       lg           Egg yolks
    1 1/2   c            Buttermilk
    3       lg           Egg whites
      1/4   c            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 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
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