Prosecco & Blackberry Bundt Cake
This Prosecco & Blackberry Bundt Cake would be the perfect addition to every autumn party.
Servings: 15 Servings
Ingredients
For the Cake
- 200 g Caster Sugar
- 200 g Unsalted Butter or Stork
- 200 g Self-Raising Flour
- 4 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 100 g Blackberries
- 50 ml Prosecco
For the Icing
- 200 g Icing Sugar
- 50 ml Prosecco
Instructions
To Make the Cake
- Preheat the oven to 180C/160 Fan. Line your Bundt tin and leave it to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the flour, eggs and baking powder and whisk until all combined.
- Add in the blackberries and the Prosecco and mix again until completely combined.
- Spoon the mixture into the Bundt tin.
- Bake in the oven for 55 minutes to 1 hour. You will know the cake is ready when it is golden brown and springy to touch.
- Leave to cool completely.
To Make the Icing
- Add the icing sugar to a large bowl and gradually add the Prosecco 10ml at a time. Mix in between each addition until the icing is thick and gloopy (you might not need all the Prosecco) Leave to one side.
- Gently remove your Bundt Cake from its tin and place it on your serving plate.
- Gently spoon the icing on top. You could also pop the icing into a piping bag and pipe over the top.