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.