 | Berry Bundt CakeAlec Tadlip |
| • | 4 oz. The Perfect Purée Red Raspberry Puree, thawed |
| • | 4 oz. The Perfect Purée Strawberry Puree, thawed |
| • | 1 1/2 oz. The Perfect Purée Blackberry Puree, thawed |
| • | 3 cups flour |
| • | 2 cups white sugar |
| • | 6 eggs |
| • | 8 oz. butter (melted) |
| • | 1 tsp. vanilla extract |
| • | 1/2 tsp. baking powder |
| • | 1 cup powdered sugar |
| Method: | |
| 1. | In a large sized bowl, mix flour and baking powder. |
| 2. | In a medium sized bowl, mix wet ingredients together (sugar, eggs, vanilla extract, butter, strawberry and raspberry puree). |
| 3. | Mix dry and wet ingredients then pour into greased bundt pan. |
| 4. | Bake for 70 minutes at 325F. |
| Method for the Blackberry Glaze: | |
| 1. | Mix blackberry puree and powdered sugar together until smooth. |
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