Berry Bundt Cake - The Perfect Puree of Napa Valley
• 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
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Cooking tools:
- Bundt pan
- Mixing bowl
- Whisk
- Oven
- Measuring cup
- Measuring spoon
Ingredients
- 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
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