Instructions: Blend the eggs and sugar with an electric mixer. Add the butter and liqueur and beat until light and fluffy. Toss the berries with 2 tablespoons (30 ml) of the flour to coat well. Add the remaining flour and baking powder to the egg mixture and beat until the batter is smooth. Fold in the berries and pour the batter into a greased and floured 9-inch (23 cm) Bundt or tube pan. Bake in a preheated 325F

(165C) oven until a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and cool for 20 minutes before removing from the pan. Allow to cool completely on a wire rack and dust with powdered sugar immediately before serving.

Serves 10 to 12.

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