Black raspberries are only in season for a brief 2 month window up here in northwest, CT, and when they are, they are abundant. We've got 10 bags stored in our freezer from just 3 bushes! From the picture, you'd think that food coloring was to blame for the stunning magenta color of this glaze. But you'd be wrong. That color is pure berry - pure summer! But I'll let you in on a trick. The only way to get the juice necessary for that amazing color is to freeze your black raspberries after picking or buying them before you make the bundt. The trick is to place the frozen berries over a colander and collect the dark purple juice that accumulates as they defrost. The berries go in the batter, the juice in the lime glaze. This cake is summer perfection and can work well all year round if you're using frozen berries. —Hallie Meyer
1 9-inch bundt cake
For the batter
2 1/2 cups
2 1/2 teaspoons
the all-important salt
unsalted butter, cut up into tablespoons, room temp
1 1/2 cups
lime, zested, and juiced.
2 1/2 - 3 1/2 cups
frozen black raspberries, drained over colander
For the glaze
black raspberry juice from your strained, defrosted berries
Preheat your oven to 350. Butter a 9-10 cup bundt pan generously and set aside.
In a medium bowl, whisk together flour, baking powder, and salt, and set aside. In a large bowl using a handheld mixer, beat together butter, sugar, and lime zest until it is light and fluffy. Add eggs one at a time, and beat until uniform in texture.
Place milk in a measuring cup, and add the juice of the lime and the teaspoon of vinegar. Stir and let stand - you're basically creating buttermilk here. The acid will make the cake nice and tender.
With the handheld mixer on low speed, add 1/3 of the flour mixture, beating just til combined, followed by the lime/milk mixture, followed by the remainder of the flour mixture. Don't over beat!
Dollop a layer of cake batter in the budnt pan, followed by the berries followed by more batter and berries. Give the cake pan a few taps on the counter once the batter is all in there to avoid large air bubbles.
Bake the cake for 50-60 minutes, or until a knife comes out clean, rotating the pan halfway through. Once finished, run a knife around the bundt to loosen, and let it cool and rest in the pan for 30 minutes, then invert it onto a serving platter to fully cool.
While the cake cools, whisk together the black raspberry juice, lime zest, lime juice, and melted butter until uniform. Whisk in the powdered sugar, adding more after 2 cups if you'd like it thicker, and vice versa. I liked it gloppy with 2+ cups of powdered sugar so that I could spoon it on the top of the bundt and let it trickle down the sides on its own as seen in the picture. You can keep it covered at room temp. for up to 5 days, but it also keeps well in the fridge.