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Mixed Berry Bundt® Cake
Laced with juicy berries, this heart-shaped cake makes a
delicious finale to a Valentine�s Day celebration.
Tossing the berries with a bit of flour prevents them
from sinking to the bottom of the cake. |
5 eggs
1 2/3 cups granulated sugar
20 Tbs. (2 1/2 sticks) unsalted butter, at room
temperature, cut into small pieces
2 Tbs. kirsch or other fruit liqueur
2 1/2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
3 1/2 cups raspberries
1 1/2 cups blueberries or blackberries
Confectioners’ sugar for dusting (optional)
Preheat an oven to 325°F. Butter and flour an elegant heart cake
pan.
In a large bowl, blend the eggs and granulated sugar. Using an
electric mixer, beat in the butter and liqueur until fluffy. Add
all but 2 Tbs. of the flour and the baking powder and salt, and
beat until well incorporated and no lumps remain.
In another bowl, combine 1 1/2 cups of the raspberries and the
blueberries with the remaining 2 Tbs. flour. Toss to coat the
berries evenly with the flour. Using a rubber spatula, gently
fold the berries into the batter.
Pour the batter into the prepared pan. Bake until a wooden
skewer inserted into the center of the cake comes out clean,
about 1 hour. Transfer the pan to a wire rack and let the cake
cool in the pan for 20 to 25 minutes. Unmold the cake onto the
rack and let cool completely.
Fill the center of the cake with the remaining 2 cups
raspberries. Dust the cake with confectioners' sugar. Serves 10
to 12.
Adapted from
Williams-Sonoma Outdoors Series,Picnics and Tailgates,by
Diane Rossen Worthington (Time-Life Books, 1998).
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