Berry cake - the best summer fruit cake

Ingredients

• 3/4 cup fresh raspberries
• 3/4 cup fresh blackberries
• 2 Tablespoons port or Chambord
• 2 Tablespoons sugar
• 1 stick unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 cup all purpose flour
• 2 tablespoons baking powder
• 1/4 tablespoon salt

You may like

Cherry clafoutis, a classic summer cake

Preparation

• Pre heat the oven to 350 degrees.
• Combine berries, ports and 2 c. sugar in a medium bowl and mix gently. Put aside.
• Combine flour, baking powder and salt in a small bowl and set aside.
• Beat butter with 3/4 cup sugar until the mixture is pale and fluffy.
• Add eggs one at a time, beating well after each addition of egg.
• At low speed, slowly add the flour mixture and mix until smooth do not overmix.
• Grease a 9-inch springform pan.
• Spread batter evenly in the bottom of the pan and, using a slotted spoon, spoon the berries on top of the cake batter, spreading evenly.
• Water remaining port on the top openings.
• Bake for 45-50 minutes until the cake is golden brown.
• Remove from oven and let cool 10 minutes.
• The use of a thin knife blade, a knife running outside cake to loosen and remove the rim cake.