Tuesday, April 3

Mixed Berry Bundt Cake

Laced with juicy berries, this bundt cake makes a scrumptious finale to any celebration. It is super moist, and with just the right amount of sweetness it is extremely delicious. This quick-to-prepare cake is easy to put together and amazingly versatile. The Mixed Berry Bundt cake is great for an easy dessert or served in wedges for an early morning breakfast or midday brunch. Juicy berries add sweet fruit flavor to the simple butter cake batter. Be sure to pick berries that are not overripe or they won't hold up well when baked. Tossing the berries with a bit of flour prevents them from sinking to the bottom of the cake. A fine dusting of powdered sugar or a simple glaze is all that is needed to finish the cake. Besides being awesome and moist and 'berry good' this cake makes a statement.
This would make a wonderful addition to any Easter breakfast, brunch or lunch, give it a try and see if your family and friends don't agree. ENJOY!

                  Ingredients:

  • 5 eggs
  • 1 2/3 cups granulated sugar
  • 2 1/2 sticks unsalted butter, at room
    temperature, cut into small pieces
  • 2 Tbs. kirsch or other fruit liqueur; I use Orange Juice 
  • 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)
                                                             

Directions:


Preheat an oven to 325°F. Butter and flour a bundt cake pan.

In a large bowl, blend the eggs and granulated sugar. Using an electric mixer, beat in the butter and liqueur/oj 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 blackberries/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. Turn the cake out 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 and serve with extra berries and whipped cream.

Serves 10 to 12.                                       
                                                                           

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