Mixed Berry Bundt Cake

I found a recipe a few months ago that I have been dying to make. I even bought the heart-shaped pan pictured with the recipe because I thought it looked so cute and would be perfect for various occasions (Valentine's Day, baby or bridal showers, etc.). The "Elegant Heart Bundt Pan" was not on Williams-Sonoma's website, but after a little bit of searching I was able to find it on here. It was the lowest price I could find online and I even found a set of 4 mini springform pans (also sold at Williams-Sonoma, but for more of course) and a few kitchen utensils which gave me enough items totaling $50 to get free shipping from the site. Even without the free shipping, this pan was cheaper than any of the other places I found it. The pan seems very sturdy and of great quality. And...it's a NordicWare pan, which means it's made in the USA!

Photo from www.cutleryandmore.com

Photo from Williams-Sonoma Website

I wanted to try this pan out for the first time for Valentine's Day. I went to the grocery store this morning to see how the berries looked. Blackberries were buy one get one free, so I got two cartons of them and one carton of raspberries. The blueberries they had didn't look too great, so I just stuck with blackberries and raspberries this time.

The recipe was very simple to make. I would suggest leaving the butter out for several hours until it reaches room temperature or even taking it out of the refrigerator the night before baking. If you don't have kirsch, search online for a substitute. My sister had some, so I borrowed hers. I used a paper towel to grease the pan with Crisco and then floured it. I would not recommend using baking spray.

If you already have a bundt pan, the one I used is a 10-cup pan. Once it was fully baked the cake filled the pan perfectly and came all the way to the top, so I would not use a cake pan any smaller! The cake came out of the pan easily and looked (and smelled) delicious. I was going to freeze it and take it out of the freezer Monday night to have on Valentine's Day (Tuesday), but it looked so good I couldn't wait a few more days to try it. Various members of my family had a piece and everyone seemed to like it.

Give this cake a try - the original recipe for it can be found here.

Mixed Berry Bundt Cake

Recipe courtesy Williams-Sonoma

Laced with juicy berries, this heart-shaped cake makes a delicious finale to a Valentine's Day celebration. Tossing the berries with a bit of flour prevents them from sinking to the bottom of the cake.

5 eggs

1 2/3 cups granulated sugar

20 Tablespoons (2½ cups) unsalted butter, at room temperature, cut into small pieces

2 Tablespoons kirsch or other fruit liqueur

2½ cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

1½ cups raspberries (another 2 cups raspberries to fill hole in cake, optional)

1½ cups blueberries or blackberries

Confectioners’ sugar for dusting (optional)

Preheat oven to 325˚. Butter and flour an elegant heart bundt cake pan.

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 tablespoons of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.

In another bowl, combine 1½ cups of the raspberries and the blueberries with the remaining 2 tablespoons 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 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 20 to 25 minutes. Unmold the cake onto the rack and let cool completely.

Fill the center of the cake with the remaining 2 cups raspberries. Dust the cake with confectioners’ sugar.

Photos by JoJo

Pin It