Raspberry and Blueberry Pound Cake
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Yields:
-
1 bundt cake
ingredients
- 5 eggs
- 1 2⁄3 cups sugar (12 1/3 oz.)
- 1 1⁄4 cups unsalted butter, cut into tablespoon-size pieces, room temperature (2 1/2 sticks)
- 2 tablespoons kirsch
- 2 cups cake flour plus 8 tablespoons cake flour (10 oz. total)
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup fresh raspberry
- 1 cup fresh blueberries
- ice cream or whipped cream
directions
- Generously butter 9-cup bundt pan; dust with flour, shaking out excess.
- In bowl of processor,blend eggs and sugar until smooth and thick, about 1 minute, stopping once to scrape down bowl sides.
- Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down bowl sides.
- Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
- Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl.
- Fold batter into berry mixture using rubber spatula.
- Transfer mixture to prepared pan, spreading evenly.
- Place pan on center rack in cold oven.
- Turn oven to 300 degrees and bake until tester inserted in center comes out clean, about 1 hour 25 minutes.
- Cool in pan 5 minutes; invert onto rack and cool completely.
- (Can be prepared 1 day ahead, wrapped tightly and refrigerated.).
- Serve at room temperature with whipped cream or ice cream.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas