Berry cake - the best summer fruit cake

6 servings
15 min
50 min
Very Easy


Number of serving: 6
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

1 cup all purpose flour

2 tablespoons baking powder

1/4 tablespoon salt


  • 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.
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