Sparkling Prosecco Cranberry Bundt Cake
During our 2016 Holiday Food Blogger Recipe Challenge, Shana Schad submitted this original Sparkling Prosecco & Cranberry Bundt Cake and took home our Grand Prize! This cake is simple yet elegant. Prosecco and cranberries…. Has a nice ring to it. Our team was eager to dive into this recipe.
Ingredients
- 15 Oz. All Purpose Flour (Just Shy Of 3 Cups)
- 1 1/2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 2 3/4 Sticks Unsalted Butter At Room Temperature
- 2 Cups Sugar
- 4 Whole Eggs At Room Temperature
- 1 Tsp. Vanilla Extract
- 3/4 Cup Prosecco
- 2 1/2 Cups Cape Cod Select Frozen Cranberries
- 1 Cup White Chocolate Chips
Glaze
- 2 Cups Powdered Sugar
- 2-3 Tbsp. Cranberry Syrup*
- 2 Tbsp. Prosecco
95 mins
Total Time
20 mins
Prep Time
75 mins
Cook Time
10-12
Portions
Directions
- Grease a 12 C bundt pan well with butter then flour lightly. Preheat oven to 350 degrees.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer cream the butter and sugar together well, about 3-4 minutes.
- Add in the eggs one at a time, mixing well between each additional then add in the vanilla extract. Mix well then scrape down the sides.
- Alternate adding the flour and prosecco and mix until just combined. Fold in the cranberries and add chocolate chips by hand.
- Pour into the prepared pan and smooth out the top. Bake for 65-75 minutes or until toothpick used to poke thorugh the center of the cake comes out clean. Cool in pan for 10 minutes then invert on a wire cooling rack and cool completely before glazing.
For the Glaze
- In a medium bowl combine the powdered sugar, two tablespoons of cranberry syrup** and two tablespoons of prosecco.
- Stir until fully combined and smooth. This will be a thick glaze. If a thinner glaze is desired add more cranberry syrup one tablespoon at a time. If the glaze ends up too thin, add in more powdered sugar.
Notes
- To make the cranberry syrup combine one cup of Cape Cod Select Frozen Premium cranberries and ½ cup water in a saucepan. Bring to a simmer and press as much juice out of the cranberries as possible. Strain out the cranberries and return the liquid to the pan It should be about 1 cup. Add in 1 cup sugar then bring to a boil, stirring until the sugar is dissolved. Let simmer about 5 minutes until slightly reduced. Let cool completely before using. You will have extra syrup leftover, it is great on pancakes and waffles and even in cocktails.