Monday, March 23, 2020

Very Berry Bundtcake

Like a lot of writers, I work from home. But that doesn't stop me from feeling the corona virus blues.  I've heard from a number of friends that they're snacking more. So am I. But when I stocked up, silly me, I bought a bunch of healthy things. The closest thing I have to a snack is an apple or peanut butter. So it seemed like it was time to bake a cake that would last a while.

At this point, we can't just hop out and get an ingredient. Suddenly that feels like such a luxury! But I did buy frozen fruit, so I baked a Bundt cake with frozen blueberries and raspberries. I used a cup of each, but if you don't have that just use 2 cups of whatever frozen berries you happen to have on hand.

I used mace because I like it in baked goods. You can omit it entirely, or substitute cinnamon or nutmeg.

If you prefer a glaze on top and you have the ingredients, then go for it. I would love a nice lemon glaze on this. But powdered sugar works just fine. Or you could eat it plain, with whipped cream, or a dollop of yogurt.

Stay well everyone!

Very Berry Bundt Cake
1 cup milk
1 teaspoon vinegar
1 cup (2 sticks) butter + extra for pan
1 1/2 cups sugar  + extra for pan
4 large eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon mace
1 tablespoon vanilla
1 cup frozen blueberries
1 cup frozen raspberries

Optional Glaze:
lemon juice
powdered sugar

Bring butter and eggs to room temperature. Preheat oven to 350. Grease the Bundt cake pan with butter. Sprinkle with sugar and spread like you would flour to coat the pan.

Pour vinegar into milk and let stand. In a medium bowl, combine the flour, baking powder, salt and mace. Set aside.

Cream the butter with the sugar. Beat in the eggs. Pour in about 1/3 of the flour mixture and beat on low, then add about 1/3 of the milk mixture and beat. Continue alternating the flour and the milk, beating in between, until they are fully incorporated. Add the vanilla and beat briefly to combine. Add the frozen fruit and stir in.

Spoon the batter into the Bundt pan. Smooth the top. Bake for 50-55 minutes.

Remove from oven and set on a rack. Allow to cool about ten minutes, then flip. Dust with powdered sugar or add a glaze if you wish.

Optional: When cool, mix the glaze. This is extremely flexible. Some people will want more and some less. Squeeze 2-3 tablespoons lemon into a small bowl. Pour in about 1/4 cup powdered sugar. Mix thoroughly, add sugar and mix again until it is drizzling consistency. If it's too stiff, add lemon juice. If it's too runny, add powdered sugar.

Butter and sugar the pan.

Mix flour with baking soda, salt, and mace.

Fresh from the oven.

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  1. I have to make this! I have a huge bag of frozen berries. I also have a stash of chocolate chip cookies I made in the freezer. I'm rationing them lol!

  2. Looks good! I have frozen dewberries that would work well.

  3. I also love mace in pound cake type things. My grandmother used it. I made your butterscotch cheesecake recently. It’s still my favorite. My 7 year old niece said she wanted it for her birthday this year.