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Sparkling Prosecco Cranberry Bundt Cake

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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!

Sparkling Prosecco Cranberry Bundt Cake

What a year huh? What a month. I cannot believe it is almost 2017. So many are super ready for 2016 to be over with and I can’t blame them. I too am ready for the new year to begin. I have lots of plans for 2017 with work, my photography, travel and family. It is going to be fantastic. But lets dive into this cake first.  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?

Sparkling Prosecco Cranberry Bundt Cake

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.

Sparkling Prosecco Cranberry Bundt Cake

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.

Sparkling Prosecco Cranberry Bundt Cake

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.

Sparkling Prosecco Cranberry Bundt Cake

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!

Sparkling Prosecco Cranberry Bundt Cake

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.

Sparkling Prosecco Cranberry Bundt Cake

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.

Sparkling Prosecco Cranberry Bundt Cake


Yield: 10-12

Sparkling Prosecco Cranberry Bundt Cake

Sparkling Prosecco Cranberry Bundt Cake

Sparkling Prosecco Cranberry Bundt Cake Makes one bundt cake about 10-12 servings


  • 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


  • Grease a 12 C bundt pan well with butter then flour lightly. Preheat oven to 350 Deg F.
  • Im a medium bowl whisk together the flour, baking powder and 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 addition 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 white chocolate chips by hand. Pour into the prepared pam and smooth out the top. Bake for 65-75 minutes or until a toothpick used to poke through to the center of the cake comes out clean.
  • Cool in pan 10 minutes then invert on a wire cooling rack and cool completely before glazing.
  • To make the glaze

    1. 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Sparkling Prosecco Cranberry Bundt Cake

    Check out Cape Cod Select on Instagram, Facebook, Twitter and Pinterest for more Cranberry recipes and ideas. You can also find Cape Cod Select Premium Frozen Cranberries at select stores nationwide.
    Sparkling Prosecco Cranberry Bundt Cake

    Hope you all have a wonderful New Years and cheers to a happy and healthy 2017!

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  • Reply
    Sarah | Well and Full
    December 30, 2016 at 5:36 am

    Wow this cake is STUNNING!! And look at the color of that glaze! 😀

    • Reply
      December 30, 2016 at 1:18 pm

      Thank you so much!!

  • Reply
    lisa keys
    January 30, 2017 at 7:16 am

    congratulations on winning the cranberry contest. Your recipe looks beautiful and I hope to try it some time

    • Reply
      January 31, 2017 at 10:14 pm

      Thank you so much!

  • Reply
    Prosecco offers
    August 7, 2019 at 3:24 pm

    Thanks for such a fresh recipe! The most important thing is that it can be easily made, but you will remember the taste of cake for a week. I checked it by myself! Like for the recipe and I will share it with my friends.

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