Raspberry and Blueberry Pound Cake

• 5 eggs
• 1 23 cups sugar (12 1/3 oz.)
• 1 14 cups unsalted butter, cut into tablespoon-size pieces, room temperature (2 1/2 sticks)
• 2 tablespoons kirsch
• 2 cups cake flour plus 8 tablespoons cake flour (10 oz. total)
• 1 teaspoon baking powder
• 12 teaspoon salt
• 1 cup fresh raspberry
• 1 cup fresh blueberries
• ice cream or whipped cream

1. Generously butter 9-cup bundt pan; dust with flour, shaking out excess.
2. In bowl of processor,blend eggs and sugar until smooth and thick, about 1 minute, stopping once to scrape down bowl sides.
3. Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down bowl sides.
4. Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
5. Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl.
6. Fold batter into berry mixture using rubber spatula.
7. Transfer mixture to prepared pan, spreading evenly.
8. Place pan on center rack in cold oven.
9. Turn oven to 300 degrees and bake until tester inserted in center comes out clean, about 1 hour 25 minutes.
10. Cool in pan 5 minutes; invert onto rack and cool completely.
11. (Can be prepared 1 day ahead, wrapped tightly and refrigerated.
12. ).
13. Serve at room temperature with whipped cream or ice cream.

eggs, sugar, unsalted butter, cake flour, baking powder, salt, fresh raspberry, fresh blueberries, cream

Taken from www.food.com/recipe/raspberry-and-blueberry-pound-cake-373953 (may not work)