Until then, here is a fantastic recipe for a cake I made which was mostly gobbled up by the puppies only about an hour afterwards, while I thought it was safely cooling. They allowed me some of the crumbs. Note to self...Sparky can now reach the table with his grubby little paws.
The little that I was able to taste was moist (OMG, so moist) and sweet and simply delicious. It was also incredibly easy to make! I used frozen strawberries and raspberries because the fresh ones at the market looked terrible, and I really wanted to try the recipe. It was a successful substitute!
MIXED BERRY BUNDT CAKE
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 powderPinch of salt
3 1/2 cups raspberries
1 1/2 cups blueberries or blackberries
Confectioners’ sugar for dusting (optional)
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 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. Fill the center of the cake with the remaining 2 cups raspberries. Dust the cake with confectioners' sugar. Serves 10 to 12.