Sparkling Prosecco Cranberry Bundt Cake
I will be ringing in the new year in a few days with this Sparkling Prosecco Cranberry Bundt Cake. Booze and cake all in one – my kind of dessert!
Cape Cod Select sent me a couple bags of their Cape Cod Select Premium Frozen Cranberries to create a recipe for their Cape Cod Select Holiday Blogger recipe contest. I hadn’t entered a recipe contest in a while so I thought, why not? I had a this bundt cake on my list of recipes to make so I knew it was the perfect recipe for this contest.
I adore cranberries and often don’t have the patience to wait for them to arrive seasonally in stores so I seek out frozen ones. Most of my recipes that I use them in don’t require only fresh so frozen is a fantastic option. Especially mid-summer when not a single fresh cranberry is to be found in stores. This cranberry bundt cake gets a double dose of cranberry with a generous amount in the batter as well as a gorgeous glaze with cranberries and prosecco.
One of the many reasons I love using real, whole foods. Look at that color! No food dye added. I made a cranberry simple syrup to really concentrate the flavor and color for this glaze.
After glazing this cranberry bundt cake I felt it needed a little something else so I added sparkling sugar, which has a larger grain than regular granulated sugar, to give the cake, well, sparkles.
This wasn’t my original recipe idea for this contest, this was my backup plan. I was originally going to do a cranberry version of pan au raisin but then I figured not many want to tackle laminated dough, although I will make it at a later date, and I want a more approachable recipe for this contest. Bundt cakes are fantastic to make, really easy, less fuss than a frosted layer cake, and they photograph beautifully. The flavor combinations are also endless. I started with a basic base of a vanilla pound/bundt cake and with a few tweaks here and there after testing I came up with this recipe and it’s a winner!
If you don’t have this shape bundt pan don’t worry, any shape will work. Just make sure its a 10-12 cup capacity. Any smaller and it will overflow. You can always make two smaller bundts or make one bundt and a few muffins with the remaining batter.
I will be stoked if I win the Cape Cod Select Blogger Recipe Challenge contest, but if not? No big deal because having this sparkling prosecco cranberry bundt cake my my refrigerator right now is already winning. IF you so desire to make this without alcohol simply substitute milk for the prosecco.
- 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 (1 C plus 6 tbsp) at room temperature
- 2 C granulated sugar
- 4 whole eggs, room temperature
- 1 tsp vanilla extract
- 3/4 C prosecco
- 2 1/2 C Cape Cod Select Premium frozen cranberries
- 1 c white chocolate chips
- 2 C powdered sugar
- 2-3 Tbsp cranberry syrup**
- 2 tbsp prosecco
To make 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.
**To make the cranberry syrup combine one cup of Cape Cod Select Frozen Premium cranberries and 1/2 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.
Hope you all have a wonderful New Years and cheers to a happy and healthy 2017!