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.
Sparkling Prosecco Cranberry Bundt Cake
- 15 oz all purpose flour just shy of 3 cups
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¾ sticks unsalted butter 1 C plus 6 tablespoon at room temperature
- 2 C granulated sugar
- 4 whole eggs room temperature
- 1 teaspoon vanilla extract
- ¾ C prosecco
- 2 ½ C Cape Cod Select Premium frozen cranberries
- 1 c white chocolate chips
- 2 C powdered sugar
- 2-3 tablespoon cranberry syrup**
- 2 tablespoon 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
- 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.
Hope you all have a wonderful New Years and cheers to a happy and healthy 2017!