Instructions: For the creme fraihe, in a small bowl combine cream and sour cream; mix well. Cover and let sit at room temperature overnight.

Refrigerate. When cold, whisk in confectioners sugar.

For the cake, preheat oven to 350 degrees. Dice butter and place in a mixer bowl or food processor. Add sugar and mix until the mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add flour, a third at a time, mixing after each addition. Add buttermilk, vanilla, and zest, and mix. Pour batter into a well-greased and floured bundt pan. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.

Remove from oven and sprinkle with orange liqueur. Let cool.

To serve, slice cake and drizzle with creme fraihe, then distribute berries over the slices and dust with confectioners sugar. The cake is best eaten warm.

Serves twelve.

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