Orange Sour Cream Bundt Cake

4 oranges, sectioned
1 cup fresh blueberries

Cake:
1 cup butter, softened
1 1/4 cups granulated sugar
4 eggs, separated
1 tbsp finely grated orange rind
1 tsp vanilla
2 cups all-purpose flour
1 1/2 tsp each baking powder and baking soda
1/2 tsp salt
1 1/2 cups sour cream

Syrup:
1/2 cup granulated sugar
1/2 cup orange juice
1/3 cup orange-flavoured liqueur

Grease 10-cup (2.5 L) fancy or classic Bundt or tube pan; dust with flour. Set aside.

Cake: In large bowl, beat butter with 1 cup of the sugar until fluffy; beat in egg yolks, 1 at a time, beating well after each. Beat in orange rind and vanilla.

In separate bowl, whisk together the flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.

In separate bowl, beat egg whites until frothy; beat in remaining sugar, 1 tbsp at a time, until stiff peaks form. Fold into batter. Scrape into prepared pan; tap on counter and smooth top. Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack.

Syrup: Meanwhile, in a small saucepan, bring sugar, orange juice and liqueur to boil over medium heat; reduce heat to low ans simmer until reduced to 3/4 cup, about 7 minutes. Let cool for 5 minutes. Brush half over warm cake. Let cool completely. (Make Ahead: Wrap in plastic wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)

Serve with remaining syrup, oranges and blueberries. Makes 16 servings.

Source: Canadian Living Holiday Baking, 2006