Berry Bundt Cake
5 eggs
1 2/3 cups (415 ml) sugar
1 1/4 cups (310 ml) butter at room temperature
2 Tbs (30 ml) kirsch, Grand Marnier, or water
2 1/2 cups (625 ml) all-purpose flour
3 cups (750 ml) mixed berries such as raspberries,
blueberries, blackberries, or chopped strawberries
1 tsp (5 ml) baking powder
Powdered (confectioner's) sugar for garnish
Blend the eggs and sugar with an electric mixer. Add the
butter and liqueur and beat until light and fluffy. Toss the
berries with 2
tablespoons (30 ml) of the flour to coat well. Add the
remaining
flour and baking powder to the egg mixture and beat until the
batter is smooth. Fold in the berries and pour the batter into
a greased and floured 9-inch (23 cm) Bundt or tube pan. Bake
in a preheated 325F (165C) oven until a toothpick inserted in
the center comes out clean, about 1 hour. Remove from the oven
and cool for 20 minutes before removing from the pan. Allow to
cool completely on a wire rack and dust with powdered sugar
immediately before serving. Serves 10 to 12.
Bon appetit from the Chef at World Wide Recipes
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