Lynn Driver's Berry Poundcake

• portions: 1 bundt

Ingrédients

5 eggs

1-2/3 c. Sugar

1-1/4 c. butter at room temp., cut into Tbsp. size pieces

2 Tbsp. Kirsch or lemon juice

2 c. plus 8 Tbsp. flour

1 tsp. baking powder

½ tsp. salt

1c. fresh raspberries

1 c. blueberries or other fruit

Instructions

Generously grease 9 c. Bundt pan, dust and flour.

Blend eggs and sugar in food processor until thick, then add butter and Kirsch (or lemon juice). Blend for 1 minute until fluffy.

Add 2 c. plus 6 Tbsp. flour, baking powder & salt; blend in.

Toss remaining 2 Tbsp. flour with raspberries and other fruit in large bowl. Fold batter into berries using spatula. Put into Bundt pan.

Put in cold oven. Turn onto 300 degrees and bake for 1 hour and 25 minutes or until toothpick comes out clean.

Cool 5 minutes and invert to cool completely.

Notes

This recipe calls for blueberries and raspberries, but if you use just one fruit, use 2 cups.