Recipe by Cooking Light January 1998

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Yield:
5 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.

  • Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.

  • Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.

Nutrition Facts

285 calories; calories from fat 23%; fat 7.2g; saturated fat 1.7g; mono fat 2.8g; poly fat 1.8g; protein 6g; carbohydrates 51.2g; fiber 3.3g; cholesterol 89mg; iron 0.8mg; sodium 198mg; calcium 86mg.
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