Raspberry Blueberry Pound Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 5 large eggs
• 1 2/3 cups granulated sugar
• 1 1/4 cups unsalted butter, cut into tablespoon-size pieces, at room temperature, plus a bit more for the pan
• 2 tablespoons kirsch
• 2 cups cake flour, plus a bit more for the pan
• 8 tablespoons cake flour, plus a bit more for the pan
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberry
• 1 cup fresh blueberries

Recipe

• 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.