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This classic recipe makes a pleasantly light cake that is wonderful by itself or covered in whipped heavy cream and seasonal fruit.
Hands-on: 30 minutesTotal: 2 hours 15 minutes
- 1 cup butter, softened
- 5 large eggs
- 2 cups sugar
- 2 cups all-purpose flour
- 1 tsp. vanilla extract
- 3 cups mixed berries
- Preheat oven to 300°F. Butter a large Bundt pan.
- Using a whisk, cream the butter. Add the eggs, one at a time, beating 1 minute after each.
- While beating continuously, gradually add the sugar, then flour, followed vanilla.
- Pour mixture into the Bundt pan, and bake for 1¾ hours, or until a toothpick or knife inserted in the middle comes out clean. Serve with berries.