Method:
 . Preheat oven to 325F. Prepare a 9-cup bundt pan by spraying with non-stick spray, dusting with flour and shaking out the excess.
 . Sift flour, salt, baking powder and set aside.
 . In a mixer, cream butter and sugar until fluffy. Add eggs, one at a time until combined. Add liqueur and vanilla.
 . Fold in flour mixture gently.  Add berries, then pour into prepared pan.  
 . Bake for about one hour or until an inserted toothpick comes out clean.
 . Let cake cool for one half hour in pan.  Invert cake onto a plate and dust with icing sugar.

Tanti salute!

Recipe from Slowfood Vancouver, Annie Lau

http://www.slowfoodvancouver.com

10 - 12

90

5 eggs

1 1/2 cups. sugar

20 tablespoons (2 1/2 sticks) butter

2 tablespoons fruit liqueur, such as kirsch or cassis

1 tablespoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

Pinch of salt

1 1/2 cups raspberries, frozen for a few hours to prevent bleeding

1 1/2 cups blueberries or blackberries, frozen for a few hours to prevent bleeding