Raspberry Pound Cake              


5 eggs
1 cup plus 2/3 cup sugar
1 1/4cups (2 ½ sticks) unsalted butter, at room temperature and cut into pieces
2 tablespoons kirsch, framboise, or other fruit liqueur
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3 cups fresh raspberries, not overripe *see cook's notes
Garnish
Powdered sugar





1. Butter and flour a 9-inch lightweight bundt pan.

2. Preheat oven to 325°F

3. In a large mixing bowl, blend the eggs and sugar with an electric mixer on medium speed. Add the pieces of butter and liqueur and blend with the mixer until fluffy. Add 2 cups plus 6 tablespoons of the flour, the baking powder, and salt and mix well.

4. In a separate bowl, toss the raspberries with the remaining 2 tablespoons flour, coating them evenly. Gently fold them into the cake mixture.

5. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.

6. Cool 20 to 25 minutes in the pan. Remove the cake from the pan, invert onto a serving plate, and let cool thoroughly. Dust with powdered sugar.

Cook's Notes: This may be prepared 8 hours in advance, covered in aluminum foil or plastic wrap, and kept at room temperature. *The cup measurement is important here. It will be approximately 1 1/2pints.