Raspberry And Blueberry Pound Cake

Total Time: 1 hr 50 mins Preparation Time: 25 mins Cook Time: 1 hr 25 mins

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

Recipe

• 1 generously butter 9-cup bundt pan; dust with flour, shaking out excess.
• 2 in bowl of processor,blend eggs and sugar until smooth and thick, about 1 minute, stopping once to scrape down bowl sides.
• 3 add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down bowl sides.
• 4 add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
• 5 toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl.
• 6 fold batter into berry mixture using rubber spatula.
• 7 transfer mixture to prepared pan, spreading evenly.
• 8 place pan on center rack in cold oven.
• 9 turn oven to 300 degrees and bake until tester inserted in center comes out clean, about 1 hour 25 minutes.
• 10 cool in pan 5 minutes; invert onto rack and cool completely.
• 11 (can be prepared 1 day ahead, wrapped tightly and refrigerated.).
• 12 serve at room temperature with whipped cream or ice cream.