Mixed Berry Bundt cake
5 eggs
1 2/3 cups sugar
1 ¼ cups unsalted butter, at room temperature, cut into small pieces
2 tablespoons kirsch or other fruit liqueur
2-1/2 cups of all-purpose flour
1 teaspoon baking powder
1 ½ cups raspberries
1 ½ cups blueberries or blackberries
confectioner’s sugar for dusting

Preheat oven to 325. Butter and flour a 9-inch Bundt pan.

In a large bowl, blend the eggs and sugar using an electric mixer. Add the butter and liqueur and beat until fluffy. Add all but 2 tablespoons of the flour and the baking powder and salt and beat until well incorporated and no lumps remain.

In another bowl, combing the berries and the reserved 2 tablespoons flour. Toss to coat the berries evenly with the flour. Gently fold the berries into the batter.

Pour the batter into the prepared pan. Bake until a wooden skewer inserted in the center comes out clean, about 60 minutes. Remove from the oven and let cool in the pan for 20 – 25 minutes. Unmold the cake onto a rack to cool completely.

Lightly dust the top of the cake with confectioner’s sugar. Transfer whole to a transportable cake dish or cut into pieces and arrange in a transportable container. Serve at room temperature.
Tracey Ryan
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