Instructions: For the lightest, airiest cake, start with eggs at room temperature. To quickly take away the chill from refrigerated eggs, cover with warm water and let stand for 10 minutes.

Prep time: 35 minutes

Baking Time: 70 minutes

Degree of difficulty: easy

1. Heat oven to 350 degrees. Grease and flour a 10-inch bundt pan.

2. Combine flour, baking soda and salt in bowl. Beat butter in large mixer bowl at medium-high speed until creamy. Gradually beat in 1 3/4 cups sugar until light and fluffy. Beat in orange peel. Add egg yolks one at a time. Beat in sour cream and vanilla. At low speed, gradually beat in flour mixture, just until combined.

3. Beat egg whites at medium speed in clean mixer bowl until foamy. Gradually add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold half of whites into batter, then fold in remaining whites (batter will be very thick). Fold in berries. Spoon into prepared pan. Bake 70 minutes until toothpick inserted in center comes out clean. Cool in pan on rack 15 minutes.

4. Make glaze: Meanwhile, combine sugar and orange juice in small saucepan and bring to simmer, stirring until sugar dissolves. Unmold cake onto rack set over waxed paper and brush warm glaze all over warm cake. Cool completely.(Can be made ahead. Wrap well and store at room temperature up to 2 days.)

Makes 16 servings.

NOTES : Its not low fat, but I do believe that if you substituted the 1 cup butter or margarine with 1 cup of applesauce (OR cranberry sauce!) you would have a very good cake! Some people like to have a tablespoon of butter in their baked goods - I dont myself, but if you want you _could_ add 2 tablespoons butter and subtract 2 tablespoons from the apple or cranberry sauce. (If you use the cranberry sauce - I would suggest smashing it up a bit with a fork before you add it to the batter so that its not so hard to blend in.)

Im going to be making this for Thanksgiving with the cranberry sauce in place of the butter - sounds delicious!

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