Raspberry Blueberry Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
  • 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.
  • Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
  • Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
  • 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.
  • Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
  • Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
  • Bake until a toothpick or knife inserted in the cake’s center comes out clean, about 1 hour and 25 minutes.
  • Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
  • Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.
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