Blueberry-Raspberry Pound Cake

Written by Molly Wizenberg, creator of the Orangette (Best Food Blog, according to The U.K. Times Online in 2009), A Homemade Life offers inspired recipes and heartfelt stories that walk you through periods of the author’s life with food as the common thread. Here’s a sampling

Reprinted with permission from Molly Wizenberg’s “A Homemade Life.”

2 cups plus 8 Tbsp. cake flour

1 tsp. baking powder

1/2 teaspoon salt

5 large eggs

1 2/3 cup sugar

2 1/2 cups (10 ounces) unsalted butter, diced, at room temperature

2 Tbsp. kirsch

1 cup blueberries, rinsed and dried well

1 cup raspberries, rinsed and dried well

1. Set an oven rack to the middle position, and preheat the oven to 300 degrees F.

2. Butter a standard-sized 9-cup bundt pan and dust it with flour, shaking out any excess. (If your pan in nonstick, you can get away with a simple coating of cooking spray, no flour needed.)

3. In a medium bowl, whisk together 2 cups plus 6 tablespoons flour, the baking powder and salt.

4. In the bowl of a food processor, blend eggs and sugar until thick and pale yellow, about 1 minute. Add butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the sides of the bowl. If the mixture looks curdled, don’t worry. Add dry ingredients and process just to combine. Do not over mix. The batter should be thick and very smooth.

5. In a large bowl, toss berries with the remaining 2 tablespoons of flour. Pour batter into the prepared pan, spreading it evenly across the top. Bake until a toothpick inserted in the cake’s center comes out clean, 1 to 1 1/4 hours.

6. Transfer cake to a rack, and cool in the pan for 5 minutes. Carefully invert the cake out of the pan onto the rack, and cool for at least 20 minutes before slicing. Serve slightly warm or at room temperature.

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