Drucilla’s Little Helpers - Bursting with Berries Bundt Cake

The occasion can be my brother Lester’s birthday and his son, Luke. But unfortunately, they will not be here to celebrate. Lester’s birthday would have been on the 11th and Luke’s would be today, the 12th. Luke passed in 2004 in Iraq and Lester in 2007 from pancreatic cancer.

The reason I bring it up is to maybe save someone from getting this awful thing. Since I had shared this info with my primary health care provider, she started checking my bilirubin level in my blood. When it became elevated, she knew we had to let my gastrointestinal doctor do an MRI. When it begins to be elevated, that means there is something wrong.

Yes, they found 2 tumors in my pancreas. The doctors at Vanderbilt took part of my pancreas out, part of my stomach and part of my intestines. I was getting IV nutrition and could not let food pass through my digestion system. It was hard at first, especially when the coffee was smelling so good.

I stayed 3 weeks at Vanderbilt. I have an MRI once a year to check it. So I always tell my children and grandchildren to tell their doctors so they can be tested before it becomes cancer. I’m glad my doctor did.

If you have a recipe to share with our readers, please do. Call me at 931-510-1349 or email me at raydrucilla@gmail.com.

Remember, happiness becomes easier when you stop complaining about your problems and start being grateful for all the problems you don’t have. Even in difficult seasons, God is still present. Peace grows, joy grows, contentment grows.

Ingredients

5 eggs
1 2/3 cups sugar
1 1/4 cups unsalted butter, diced and softened
2 tablespoons blackberry syrup or kirsch liqueur
1 teaspoon baking powder
1/8 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 1/2 cups raspberries
1 1/2 cups blueberries or blackberries
Garnish: powdered sugar

Directions

Combine eggs and sugar in a large bowl; set aside.

Beat butter and syrup or liqueur until fluffy using an electric mixer; add to egg mixture.

Add baking powder, salt and all but 2 tablespoons flour. Beat until well blended and no lumps remain; set aside.

Combine berries and remaining flour; toss to coat berries. Gently fold berries into batter.

Pour into a greased and floured Bundt pan. Bake at 325 degrees until a wooden pick inserted into center comes out clean, about one hour.

Remove from oven and let cool in the pan for 20 to 25 minutes; turn out onto a wire rack to cool completely. Sprinkle top of cake with powdered sugar.

Serves 10 to 12 people.

I used blackberries and blueberries. You can also use black raspberries, huckleberries, cherries or even gooseberries.

When a delicious cake is served, it brings family and friends together to celebrate life’s simple pleasures with the ones you love most.