July 26, 2007


Berries seem to be all over right about now. Out here they are on sale alot in the grocery stores. I buy some now and then to put in my cottage cheese in the morning but theres always too many and they end up rotting and I toss them out. I stumbled tho on this recipe and I must admit.....its tempting me enough to go buy a bunch and make it....I bet you will feel the same way too!
Berry Bundt CakeIngredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup buttermilk
1/2 cup cholesterol-free egg substitute
1/4 cup vegetable oil
2 cups frozen unsweetened raspberries
2 cups frozen unsweetened blueberries

1. Preheat oven to 350°F. Spray 6-cup Bundt pan with nonstick cooking spray; set aside.
2. Combine flour, baking powder, baking soda and salt in large bowl. Combine sugar, buttermilk, egg substitute and oil in medium bowl. Add sugar mixture to flour mixture; stir just until moistened.
3. Fold in raspberries and blueberries. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Serve with fresh berries, if desired.
Yield: Makes 12 servings

A cup of fresh, delicious blueberries or raspberries supplies about one-third of your daily vitamin C requirements. This fantastic berry cake contains 4 cups of berries!
And heres another that looks yummy and a bit more upscale....
William's Sonoma's Mixed Berry Bundt Cake

5 eggs
1 2/3 cups granulated sugar
20 Tbs. (2 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
2 Tbs. 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 or blackberries
Confectioners’ sugar for dusting (optional)
Mixing bowls
Electric handmixer
Measuring cups and spoons
Bundt cake pan
Saucepan for making the glaze

Preheat your oven to 325°F. Take your bundt pan and Butter and flour it.
Mix all of the following ingredients together in a large bowl. Start by blending the eggs and granulated sugar. Using an electric mixer, beat in the butter and liqueur until fluffy. Add all but 2 Tbs. of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.

In another bowl, combine 1 1/2 cups of the raspberries and the blueberries with the remaining 2 Tbs. flour. Toss to coat the berries evenly with the flour. Using a rubber spatula, gently fold the berries into the batter. Pour the batter into the bundt pan. Bake for approximately 1 hour.

Remove the cake out of the oven and place it on a cooling rack. Let the cake cool for 20-25 minutes. Remove the cake from the pan and let it continue to cool.

Once the cake has cooled you can add a glaze to it. While this is not in the recipe this adds a little something special. Make the glaze by combining butter, sugar and Chambord in a small souce pan. Bring to a boil and then brush it on.
Once the glaze has been applied you can put the finishing touches on the cake. Dust it with powdered sugar and garnish with blueberries, raspberries and blackberries.

********************************While these recipes call for mixed berries, you could vary the mix or just use all of one kind, just make sure the amounts add up to the same needed for the recipe. I could see adding almond extract a bit to enhance the berry flavor or even orange or lemon. With this last one....same thing for the glaze.... some grand marnier if you use orange extract in it......or just keep with the Chambord since its berry flavored.

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