Raspberry Blueberry Pound Cake

Directions

1. 1
   Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
2. 2
   In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl.
3. 3
   Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
4. 4
   Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
5. 5
   In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries.
6. 6
   Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
7. 7
   Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
8. 8
   Bake until a toothpick or knife inserted in the cake's center comes out clean, about 1 hour and 25 minutes.
9. 9
   Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
10. 10
    Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.