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Sparkling Prosecco Cranberry Bundt Cake

Shanna
Sparkling Prosecco Cranberry Bundt Cake www.pineappleandoconut.com Makes one bundt cake about 10-12 servings
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Servings 10 -12

Ingredients
  

  • 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

Glaze:

  • 2 C powdered sugar
  • 2-3 tablespoon cranberry syrup**
  • 2 tablespoon prosecco

Instructions
 

  • 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.

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.