Sparkling Prosecco Cranberry Bundt Cake

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Sparkling Prosecco Cranberry Bundt Cake
By Shana Schad of Pineapple & Coconut

  • Preparation time
    20 Minutes
    .
  • cooks in
    75 Minutes
    .
  • portions
    Serves 10-12

History

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.

We were impressed that this recipe called for cranberries in both cake and frosting.

When recreating this recipe we used a traditional Bundt cake pan. We recommend doubling the glaze so you can cover the entire cake.

Great cake for any occasion and absolutely delicious, our team couldn’t get enough!

Find more of Schad’s original recipes on her blog Pineapple & Coconut.

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

PREPARATION

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 while 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.

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