For your Canada Day feast, try a Nova Scotia-inspired recipe from our July 2004 issue's coast-to-coast sampling of true-north specialties, "Made in Canada."
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2004
- 1 cup butter softened
- 1 1/2 cup granulated sugar
- 4 eggs separated
- 2 tablespoons coarsely grated orange rind
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup orange juice
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/2 cup orange juice
Grease 10-inch (3 L) Bundt pan or angel food cake pan; dust with flour. Set aside.
In large bowl, beat butter with 1 cup (250 mL) of the sugar until fluffy. Beat in egg yolks, 1 at a time; beat in orange rind.
In separate bowl and using clean beaters, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until firm glossy peaks form. Set aside.
In separate bowl, whisk together flour, baking powder and salt. With wooden spoon, stir into butter mixture alternately with orange juice, making 3 additions of dry ingredients and 2 of juice to make stiff batter.
Stir one-third of the egg whites into batter; fold in remaining egg whites. Fold in 2 cups (500 mL) of the blueberries. Scrape into prepared pan; smooth top and tap pan gently on counter.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, 45 to 55 minutes. Transfer to rack; let cool for 20 minutes.
Glaze: Meanwhile, in small saucepan, bring sugar and juice to boil, stirring; boil for 1 minute. Let cool.
Loosen cake from edges of pan. Place rack over pan; turn cake out onto rack. Place sheet of foil below rack. Lift off pan; brush cake with glaze. Let cool.
Transfer cake to flat serving plate; fill centre with remaining blueberries.
Nutritional facts <b>Per serving:</b> about
- Sodium 341 mg
- Protein 6 g
- Calories 444.0
- Total fat 18 g
- Cholesterol 110 mg
- Saturated fat 10 g
- Total carbohydrate 68 g
- Iron 13.0
- Folate 25.0
- Calcium 5.0
- Vitamin A 18.0
- Vitamin C 23.0