Mixed Berry Bundt Cake with Sugar Glaze

Mixed Berry Bundt Cake with Sugar Glaze
(Adapted from Williams Sonoma "Picnics and Tailgates")

Ingredients:

For the cake:
5 eggs
1 2/3 cups brown sugar
1 1/4 cups softened unsalted butter, cubed
2 tbsp fruit liqueur (I use anything from Amaretto, to strawberry/raspberry liqueur to Kirsch brandy)
2 1/2 cups flour
1 tsp baking powder
Dash salt
3 cups berries (blueberry, strawberry, raspberry, blackberry)

For the glaze:
1/4 cup unsalted butter
1/4 cup brown sugar
1/8 cup milk
1/4 tsp vanilla

Directions:

For the cake:

1. Preheat oven to 325 F. Butter and flour a Bundt cake pan.

2. In a large bowl, using an electric mixer, beat the eggs and sugar together until well incorporated. Add the butter and liqueur and beat until fluffy.

3. Add all but 2 tbsp of the flour, the baking powder and salt. Mix until smooth.

4. In another bowl, mix the berries with the 2 tbsp of flour. Fold gently into the cake batter.

5. Spoon batter into the Bundt pan and smooth out. Bake from 1 hour to 1 hour & 15 minutes until a wooden skewer comes out clean.

6. Let cool in the pan on a cooling rack for about 20 minutes. Unmold the cake and let it cool completely on the rack.

For the glaze:

1. While the cake is cooling, make your glaze. Melt the butter in a small pot on medium heat.

2. Add the sugar and mix until dissolved.

3. Add the milk and simmer, stirring constantly for about 2-5 minutes until slightly thickened.

4. Remove from heat, stir in the vanilla and glaze the cake.