Recipe: Raspberry Poundcake

RASPBERRY POUNDCAKE

5 eggs
1 2/3 cups sugar
1 1/4 cups unsalted butter room temperature, cut in pieces
2 tablespoons kirsch, framboise or other fruit liqueur
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 cups raspberries (about 1/2 pints), not overripe
confectioner's sugar (for garnish)

Preheat oven to 325 degrees. Butter and flour 9 inch 9 cup lightweight Bundt pan (heavy Bundt pans can bake unevenly).

In large bowl, using electric mixer set on medium speed, beat together eggs and sugar until mixture turns a pale lemon color. Add butter pieces and liqueur and continue to beat until fluffy. Add all but 2 tablespoons of the flour, the baking powder and the salt; mix well.

In separate bowl, toss raspberries with remaining 2 tablespoons flour, coating them evenly. Fold gently into batter. Pour into prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 1 hour. Transfer to a rack and let cake cool in the pan for 20 to 25 minutes.

Invert cake onto rack, then turn it upright and place on a serving plate. Let cool completely.

Dust with confectioner's sugar.

Source: Newspaper Clipping