Black raspberries are only in season for a brief 2 month window up here in northwest, CT, and when they are, they are abundant. We've got 10 bags stored in our freezer from just 3 bushes! From the picture, you'd think that food coloring was to blame for the stunning magenta color of this glaze. But you'd be wrong. That color is pure berry - pure summer! But I'll let you in on a trick. The only way to get the juice necessary for that amazing color is to freeze your black raspberries after picking or buying them before you make the bundt. The trick is to place the frozen berries over a colander and collect the dark purple juice that accumulates as they defrost. The berries go in the batter, the juice in the lime glaze. This cake is summer perfection and can work well all year round if you're using frozen berries.

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