Follow us on:

SUGAR & STILETTOS RECIPES
Nanci Christopher
May 9, 2009

RASPBERRY-BLUEBERRY POUND CAKE
From Molly Wizenberg’s
A HOMEMADE LIFE
Bon Appetit 1986

Ingredients:

5 large eggs
1 2/3 cups granulated sugar
1 ¼ cups (2 ½ sticks) butter, cut into tablespoon size pieces, at room temperature, plus a bit more for the pan
2 tablespoons kirsch*
2 cups plus 8 tablespoons cake flour, plus a bit more for the pan
1 teaspoon baking powder
½ teaspoon salt
1 cup fresh raspberries
1 cup fresh blueberries

GENEROUSLY BUTTER a 9-cup Bundt pan, and dust it with flour, shaking out the excess.

IN THE BOWL OF A FOOD PROCESSOR, blend together the eggs and the sugar until smooth and thick, about I minute, stopping once to scrape down the sides of the bowl.

ADD the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl. ADD 2 cups plus 6 tablespoons flour, baking powder, and salt and pulse twice or so to just combine. Do not overmix.

IN A LARGE BOWL, toss the raspberries and blueberries with the remaining 2 tablespoons of flour. Using a rubber spatula, fold the batter into the berries. Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.

PLACE THE BUNDT PAN on the center rack in a cold oven, and turn the oven to 300F degrees.

BAKE until a toothpick or knife inserted in the cake’s center comes out clean, about 1 hour and 25 minutes. COOL the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.

SERVE at room temperature with ice cream or whipped cream or just dust with powdered sugar.

*I didn’t use the kirsch and the cake was still quite yummy.

Back to Recipe List