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1
Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
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2
In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
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3
Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
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4
Sift flour, baking powder& salt into another large bowl.
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5
Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
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6
Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
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7
Scrape into prepared pan& smooth top.
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8
Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
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9
While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
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10
Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
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11
Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.
