Title: Buttermilk Cake with Berries
Categories: Dessert Cake Fruit
Yield: 4 Servings

3	c	Cake flour or all-purpose
		Flour
1	tb	Baking powder
1/2	ts	Baking soda
1/2	ts	Salt
1	c	Butter or margarine,
		Preferably unsalted,
		Softened
2 1/4	c	Granulated sugar, divided
4	lg	Eggs
2	ts	Vanilla extract, divided
1 1/4	c	Buttermilk
2	c	Heavy cream
1 1/2	c	Fresh strawberries, halved
		And stemmed
1 1/2	c	Fresh raspberries

Heat oven to 350F. Grease three 9-inch round cake pans; line the bottoms with waxed paper rounds; grease the paper. Flour the pans, tapping out the excess.

Combine the flour, baking powder, baking soda and salt in a medium-size bowl. Stir to mix well.

In a large bowl with an electric mixer at high speed, cream the butter and 2 cups of the sugar until light and fluffy. Add the eggs, one at a time, and beat to blend thoroughly. Beat in 1 teaspoon of the vanilla. Reduce the mixer speed to low; add the flour mixture in three additions and the buttermilk in two, beginning and ending with flour. Beat for 1 to 2 minutes until blended.

Spoon the batter equally into the prepared pans. Bake for 25 minutes until the layers are very lightly browned and the centers spring back when lightly touched with a finger. Cool the layers in the pans on wire racks

for 10 minutes. Run a knife around the edge of the pans to loosen the layers and remove the layers to racks. Remove and discard the waxed paper liners from the layers. Cool the layers completely.

Meanwhile, in a large bowl with the mixer at high speed, beat the cream with the remaining sugar and vanilla until stiff peaks form. Place one cooled cake layer on a serving platter and spread with about one cup of the whipped cream. Sprinkle with about 1/4 cup each of strawberries and raspberries. Top with a second cake layer and spread with whipped cream and berries as for the first layer. Top with the remaining cake layer. Swirl the remaining whipped cream over the top and sides of the cake. Arrange the remaining berries decoratively over the top of the cake. Refrigerate until serving time, up to 2 hours.

Makes 12 servings.

Per serving: 577 calories (51% from fat), 33 g fat (13 g saturated), 126 mg cholesterol, 292 mg sodium, 65 g carbohydrate (3 g fiber), 6 g protein. RDA: 17% calcium, 2% iron.

[Redbook; Oct 1993]

Posted by Fred Peters. From: Fred Peters Date: 09-02-98 (12:06) Doc's Place Bbs Online. (253) Cooking

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