Mixed Berry Chambord Cake

This delicious, moist, fruity cake recipe was shared with me by an old friend back in the day. The original recipe was from an old cookbook and the only source for the longest time was the scanned page my friend had. She insisted this was an amazing cake and when I tried it? I couldn't possibly have agreed more.

 

Ingredients 

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. Chambord liqueur
2 1/2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
1 1/2 cups raspberries
1 1/2 cups blueberries or blackberries
Confectioners’ sugar for dusting (optional)

Directions

Preheat an oven to 325°F. Butter and flour a 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 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/blackberries 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 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.

Dust the cake with confectioners' sugar.

Serves 10 to 12.

(originally edited 6/15/2015)

Adapted from original recipe: Williams-Sonoma.com