Half Baked
Executive Chef
- Joined
- Jul 16, 2006
- Messages
- 2,927
Would I be able to replace frozen berries for fresh in this recipe:
Raspberry and blueberry Pound Cake
5 eggs
1 2/3 sugar
1 1/4c butter
2 T Kirsch
1 c + 8T cake flour
1 t baking powder
1/2 t salt
1 c fresh raspberries
1 c fresh blueberries
Butter 9 c bundt pan
Dust w/flour
Steel Knife: Blend eggs and sugar until smooth and thick (1 min). Add butter pieces and kirsch and blend until fluffy, about 1 min, scrape down sides Add 2 cups +6 T flour, baking powder and salt and blend in using 2 on/off turns.
Toss remaining 2 T flour with raspberries and blueberries in large bowl. Fold batter into bery mixture using rubber spatula.
Transfer mixture into prepared pan. Place pan on center rack in cold oven. Turn oven to 300. Bake about 1 hr and 25 mins.
Raspberry and blueberry Pound Cake
5 eggs
1 2/3 sugar
1 1/4c butter
2 T Kirsch
1 c + 8T cake flour
1 t baking powder
1/2 t salt
1 c fresh raspberries
1 c fresh blueberries
Butter 9 c bundt pan
Dust w/flour
Steel Knife: Blend eggs and sugar until smooth and thick (1 min). Add butter pieces and kirsch and blend until fluffy, about 1 min, scrape down sides Add 2 cups +6 T flour, baking powder and salt and blend in using 2 on/off turns.
Toss remaining 2 T flour with raspberries and blueberries in large bowl. Fold batter into bery mixture using rubber spatula.
Transfer mixture into prepared pan. Place pan on center rack in cold oven. Turn oven to 300. Bake about 1 hr and 25 mins.
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