Bursting with Berries Bundt Cake

Ingredients

• 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

Preparation

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.