Ingredients:
Berry Filling:
8 oz. cream cheese
1/2 cup berry jam
1 egg
1 tsp lemon juice
1/2 cup sugar
Dough:
2 1/4 tsp dry yeast
1/3 cup warm water
1/2 cup sugar plus 1 tsp
4 1/2 cups flour
2 tsp baking powder
1/2 cup solid vegetable shortening
1/4 cup butter
1 1/2 tsp salt
1 tsp baking soda
1 1/4 cups buttermilk
Instructions:
Beat ingredients for berry filling together with a mixer. Preheat oven to 375 degrees. Proof the yeast in the warm water, mixed with a teaspoon of sugar, for 10 minutes. In a large bowl, combine remaining dry ingredients. Blend the butter and shortening with the dry ingredients until the mixture resembles coarse meal. Mix in the buttermilk and yeast mixture. The dough will be slightly sticky. Roll the dough out on a floured board and press into a reased 10" bundt pan, leaving a well in the center for the filling. Spoon the filling evenly into the well, saving 1/4-1/2 cup and press the dough together over the filling, completely enclosing it. Bake for 40-45 minutes, until cake is lightly brown. Unmold onto a serving platter and allow to cool. Pour remaining filling over top. Garnish with fresh berries.
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