Raspberry Blueberry Pound Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Bon Appétit, July 1986 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 |
Directions:
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.
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