Raspberry Blueberry Pound Cake

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READY IN: 1hr 20mins
Recipe by dicentra

Bon Appétit, July 1986

Ingredients Nutrition

Directions

  1. Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
  2. In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl.
  3. Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
  4. Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
  5. In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries.
  6. Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
  7. Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
  8. Bake until a toothpick or knife inserted in the cake’s center comes out clean, about 1 hour and 25 minutes.
  9. Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
  10. Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.

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