5 eggs
1 2/3 cups sugar
20 Tbs. (2 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
2 Tbs. kirsch or other fruit liqueur
2 1/2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
1 1/2 cups raspberries
1 1/2 cups blueberries or blackberries
Confectioners’ sugar

Preheat an oven to 325°F. Butter and flour a 9-inch bundt pan. In a large bowl, blend the eggs and sugar using an electric mixer. Add the butter and liqueur and beat until fluffy. Add all but 2 Tbs. of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.

In another bowl, combine the berries and the remaining 2 Tbs. flour. Toss to coat the berries evenly with the flour. Gently fold the berries into the batter.

Pour the batter into the prepared pan. Bake until a wooden skewer inserted in the center comes out clean, about 1 hour. Remove from the oven and let cool in the pan for 20 to 25 minutes. Unmold the cake onto a rack to cool completely.

Dust the top of the cake with confectioners' sugar. Transfer whole to a transportable cake dish or cut into pieces and arrange in a transportable container. Serve at room temperature. Serves 10 to 12.