Mixed Berry Bundt-Recipe of the Month

Ingredients:

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) but makes the cake look so wonderful!

Directions:

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 about1 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. If you don't have a heart shaped pan, use a regular Bundt and serve the berries on the side.

I have made this cake and it will be the "rave" of anyone who is lucky enough to be at your table.

Raspberry-Apricot Linzer Cookies

The Linzer Cookie or Torte is the world's oldest known cake or cookie documented in Austria in 1653, discovered by Countess Anna Margarita Sagramosa. The Cookie or Torte was baked like a pie with a delicious buttery almond crust and black preserves. In Linz, a city in Austria the bakers would mix up batches of Linzeretorte dough, but instead if making pies they would cut shapes such as stars, circles & hearts. Then dusted with powdered sugar or decorated with icing. These were perfect for the holidays. It traveled to America in the 1850's. Now everyone enjoys their own favorite recipe...Here is an example from my favorite baking magazine. I have attached the recipe and hope you will give it a try!

**Picture & recipe courtesy of Baking from Scratch, December, 2022

Pink Challah?

I just had to share this with you...Pink Challah ? I never thought of adding Pomegranates to this wonderful bread. I came across this amazing website bittersweetblog.com. by accident looking for some great things to do with Pomegranates. I make Challah all year long, as I find the bread to be sweet, easy and fun to bake.

This naturally colored vibrant Challah might be the perfect bread to bake on a weekend. Plus it's Vegan!

(Credits: Photo and Recipe from Bittersweet https://bittersweetblog.com/