Berry Bundt Cake

Alec 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
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.