Tom's Huckleberry Bundt Cake

Tom's Huckleberry Bundt Cake

Ingredients

• 2 3/4 cups flour
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1 tsp. baking powder
• 2 cups sugar
• 2 sticks butter, softened
• 4 eggs
• 2 tsp. vanilla
• 1/2 tsp. lemon juice
• 1 cup milk
• 2 1/2-3 cups frozen huckleberries, as many as you like
• 5 Tbs Celia's Wild Huckleberry Dark Balsamic

Directions

1. Add flour, salt, cinnamon and baking powder into your flour sifter, sift into large bowl. (If you don't have one, add ingredients to a large bowl and whisk together, then "sift" with whisk for awhile lifting ingredients from bottom of bowl and sprinkling on top. Repeat, repeat) In mixing bowl, cream sugar and butter. Add eggs, vanilla, lemon juice, vinegar and milk to creamed mixture. Add dry ingredients to creamed mixture. Beat for 2 minutes. Gently fold in frozen huckleberries. Bake in greased and floured bundt cake pan for 20 minutes at 400 degrees, then reduce heat to 350 and bake 40 more minutes. Cool in pan 10 minutes. Turn out onto plate. When cooled, sprinkle heavily with powdered sugar.