I googled for a recipe. Only recipes I found called for blackberry jam. I
didn't wanna use jam, I wanted to use my fresh berries! So I finally found
a recipe for raspberry pound cake and I just subbed my blackberries. Here
'tis, hope you enjoy. I've put my recipe deviations in parens.
RASPBERRY (Blackberry) POUND CAKE
5 eggs
1 cup plus 2/3 cup sugar
1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature and cut into
pieces
2 tablespoons kirsch, framboise, or other fruit liqueur (I used homemade
blackberry hootch. No I don't have a recipe for it, my uncle's the
bootlegger :-) )
2 ½ cups all-purpose flour (I sifted)
1 teaspoon baking powder
½ teaspoon salt
3 cups fresh raspberries (1 ½ pints), not overripe* ( used 3 cups of very
ripe blackberries)
Garnish: Powdered sugar ( I didn't garnish - gilding the lily!)
Butter and flour a 9-inch lightweight bundt pan. (I used an ungreased
silicon bundt pan)
Preheat oven to 325°F.
In a large mixing bowl, blend the eggs and sugar with an electric mixer on
medium speed. Add the pieces of butter and liqueur and blend with the mixer
until fluffy. Add 2 cups plus 6 tablespoons of the flour, the baking
powder, and salt and mix well.
In a separate bowl, toss the raspberries with the remaining 2 tablespoons
flour, coating them evenly. Gently fold them into the cake mixture.
Pour into the prepared pan. Bake until a toothpick inserted in the center
comes out clean, about 1 hour.
Cool 20 to 25 minutes in the pan. Remove the cake from the pan, invert onto
a serving plate, and let cool thoroughly. Dust with powdered sugar.
*The cup measurement is important here. It will be approximately 1 1/2
pints. (oh bah hooey. I just slapped the berries in a 4 cup measuring cup
and eye-balled 3 cups. Big deal.)