Raspberry and Blueberry Pound Cake |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
Serve this with whipped cream or vanilla ice cream and you have a red, white and blue dessert for Memorial Day, the 4th of July or Labor Day. Try it with a sauce of raspberries and blueberries cooked with a little sugar and cooled served over it-YUM!! From a July 1986 issue of Bon Appetit magazine. Ingredients:
5 eggs |
1 2/3 cups sugar (12 1/3 oz.) |
1 1/4 cups unsalted butter, cut into tablespoon-size pieces, room temperature (2 1/2 sticks) |
2 tablespoons kirsch |
2 cups cake flour plus 8 tablespoons cake flour (10 oz. total) |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup fresh raspberry |
1 cup fresh blueberries |
ice cream or whipped cream |
Directions:
1. Generously butter 9-cup bundt pan; dust with flour, shaking out excess.
2. In bowl of processor,blend eggs and sugar until smooth and thick, about 1 minute, stopping once to scrape down bowl sides.
3. Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down bowl sides.
4. Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
5. Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl.
6. Fold batter into berry mixture using rubber spatula.
7. Transfer mixture to prepared pan, spreading evenly.
8. Place pan on center rack in cold oven.
9. Turn oven to 300 degrees and bake until tester inserted in center comes out clean, about 1 hour 25 minutes.
10. Cool in pan 5 minutes; invert onto rack and cool completely.
11. (Can be prepared 1 day ahead, wrapped tightly and refrigerated.).
12. Serve at room temperature with whipped cream or ice cream.
|
|