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Bursting with Berries Bundt Cake

Yield Serves 10 to 12.
The title says it all--try this beautiful bundt cake bursting with tart berries for a refreshing sweet treat.


  • 5 eggs
  • 1 2/3 cups sugar
  • 1 1/4 cup unsalted butter, diced and softened
  • 2 tablespoons kirsch liqueur or blackberry syrup
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 1/2 cup all-purpose flour, divided
  • 1 1/2 cup raspberries
  • 1 1/2 cup blueberries or blackberries
  • Garnish: powdered sugar

How to Make It

  1. Combine eggs and sugar in a large bowl; set aside.

  2. Beat butter and liqueur or syrup until fluffy using an electric mixer; add to egg mixture. Add baking powder, salt and all except 2 tablespoons flour. Beat until well-blended and no lumps remain; set aside.

  3. Combine berries and remaining flour; toss to coat berries. Gently fold berries into batter. Pour into a greased and floured Bundt pan.

  4. Bake at 325 degrees until a wooden pick inserted into center comes out clean, about one hour.

  5. Remove from oven and let cool in the pan for 20 to 25 minutes; turn out onto a wire rack to cool completely. Sprinkle top of cake with powdered sugar.

Get-Togethers with Gooseberry Patch Cookbook