Is that not the coolest bundt pan mold you’ve ever seen?! My younger brother David gave it to me for my birthday this year. He said when he picked it out my parents kept asking “Are you sure that’s what you want to get her?” And David, always confident in his decisions, said yes! I’m so glad he did. Besides the cake being awesome and moist and berry good (ouch, groaner), the cake itself is such a statement.
Source: Williams & Sonoma
1 2/3 cups granulated sugar
20 T. (2 1/2 sticks) unsalted butter, at room temperature, cut into small pieces (I do realize there is an enormous amount of butter — but it’s so worth it.)
2 T. kirsch or other fruit liqueur
2 1/2 cups all-purpose flour
1 tsp. baking powder
pinch of salt
3 1/2 cups raspberries
1 1/2 cups blueberries
3/4 cup strawberries
1 mint leaf
Preheat oven to 325, butter and flour bundt pan
1. In a large bowl, blend the eggs and granulated sugar. Using an electric mixer, beat in the butter and liqueur until fluffy. Add all but 2 T. of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.
2. In another bowl, combine 1 1/2 cups of the raspberries and the blueberries with the remaining 2 T. flour. Toss to coat the berries evenly with the flour. Using a rubber spatula, gently fold the berries into the batter.
3. Pour the batter into the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for 45 minutes. Unmold the cake onto a plate and cool completely.
4. Fill the center and outside of the cake with the remaining 2 cups raspberries and strawberries. Top with a mint leaf and serve with whipped cream (optional)!