Bursting with Berries Bundt Cake

By carvalhohm

Ingredients

• 5 eggs
• 1-2/3 c. sugar
• 1-1/4 c. unsalted butter, diced and softened
• 2 T. kirsch liqueur or blackberry syrup
• 1 t. baking powder
• 1/8 t. salt
• 2-1/2 c. all-purpose flour, divided
• 1-1/2 c. raspberries
• 1-1/2 c. blueberries or blackberries
• Garnish: powdered sugar

Details

Servings 10
Adapted from www1.gooseberrypatch.com

Preparation

Step 1

Combine eggs and sugar in a large bowl; set aside.

Beat butter and liqueur or syrup until fluffy using an electric mixer; add to egg mixture. Add baking powder, salt and all except 2 tablespoons flour. Beat until well-blended and no lumps remain; set aside.

Combine berries and remaining flour; toss to coat berries. Gently fold berries into batter. Pour into a greased and floured Bundt pan.

Bake at 325 degrees until a wooden pick inserted into center comes out clean, about one hour.

Remove from oven and let cool in the pan for 20 to 25 minutes; turn out onto a wire rack to cool completely. Sprinkle top of cake with powdered sugar.

Serves 10 to 12.