Champagne and Raspberry Bundt Cake
This Champagne and Raspberry Bundt is the perfect cake for a celebration, be it New Years Eve, Valentines Day or a special birthday.
A Celebration Bundt Cake
When I began the task of looking back over the past 12 months on Supper in the Suburbs I discovered something which came as a bit of a surprise – you are all obsessed with cake. Ok, maybe not obsessed but by far my most popular recipes on the blog involved copious amounts of butter, sugar, eggs and flour. So, I feel it’s my duty to satisfy your sweet cravings with another cake recipe as we celebrate the start of the New Year.
I know there will be a few of you who, on New Years Day, vowed to cut out the junk food, put down the glass of wine and get on the treadmill more often. I admire you, I really do, but I’ve made enough New Years Resolutions in my time to know that I’m just not going to keep them! So I’m going to stick to my faithful moto “everything in moderation, including moderation!” Luckily for me that means I can justify another slice of cake…
I don’t know about you, but I always think that the distinctive POP heard during the uncorking of a bottle of champagne always signifies the start of a celebration. So as I took out my mixing bowl, electric mixer and bundt tin on New Years Eve I knew the cake I was going to bake had to involve a splash or two of champagne.
You might be disappointed to hear that it’s not as simple as just chucking a glass of champagne into your usual cake mix and hoping for the best. But, luckily for you I’ve tweaked a classic vanilla sponge so that is both light and moist with a hint of champagne and flecked with sweet bursts of raspberry.
Add the champagne slowly, and mix well between each addition. You want to keep some those those light bubbles working through the batter without it frothing up and making a mess. To evenly distribute the raspberries through the batter ensure the flour is well mixed in before hand. Get rid of any excess moisture on the berries with a bit of kitchen roll (or alternatively dust them in a little flour before adding to the batter). Then choose your most glamorous bundt tin to bake in so that this Champagne and Raspberry Bundt is a real show stopper!
- 225g unsalted butter
- 300 golden caster sugar
- 6 eggs
- 350g self raising flour
- 6 tbsp champagne
- 150g fresh raspberries
- Seeds of 1 vanilla pod
- 2 tbsp icing sugar to dust
- Preheat your oven to Gas Mark 4 or 180C.
- Grease a 2.5 litre bundt tin with butter making sure the entire inside surface is greased including any crevasses.
- Mix together the butter and sugar until light and creamy.
- Slowly add the eggs one at a time, whisking well in between each addition.
- Along with the fifth and sixth eggs, whisk in a little flour to stop the mixture from splitting.
- Gently fold the flour into the egg, butter and sugar mix.
- Next, add the champagne - again fold the mixture gently to avoid over mixing.
- Finally, fold through the raspberries and seeds from the vanilla pod.
- Carefully pour the batter into the bundt tin making sure the mix gets to any deep, narrow parts of your tin if appropriate.
- Place the tin onto a baking sheet in the centre of the oven and bake for 45 minutes - 1 hour or until a skewer comes out of the cake clean.
- Remove the cake from the oven and leave to cool in the tin.
- The cake should then transfer out on to a wire wrack without aid.
- If it doesn't, gently peel the edges away from the tin with your fingers and attempt to turn out again.
- Once the cake is completely cooled, sieve the icing sugar over the cake to decorate.
The finished cake is a light, bouncy, moist bundt cake that is not only flavoured with champagne, but is the perfect party piece to serve alongside a glass of the bubbly stuff.
What I love about bundt tins is that they create show stopping cakes. Whether you have a swirled tin like mine, a traditional vaulted design or something more soft and rounded they always look stunning. I decided to simply decorate this cake with just a light dusting of icing sugar. Thick icing would overpower the flavour and I wanted the design of the tin to really show through. Some gold and silver decorations adding a bit of bling.
[amazon_link asins=’B0021CEREA,B00EA4BL96,B00004RFQ4′ template=’ProductCarousel’ store=’upperinthubur-21′ marketplace=’UK’ link_id=’56d29407-71f0-11e7-b4d1-b3e9e78415b7′]
Bundt Cake (aka Ring Cake) Recipes
If you like my Champagne and Raspberry Bundt Cake, then you’re bound to enjoy these bundt and ring cake recipes from some of my blogging buddies:
- Passion Fruit Bundt from Sisley at Sew White
- Rhubarb and Marzipan Ring Cake from Camilla at Fab Food For All
- Black Forest Ring Cake from Jo at Jo’s Kitchen
- Chocolate Chiffon Bundt from Lisa at Lovely Appetite
- Christmas Tree Wreath Cake from Eileen at ET Speaks from Home
- Lemon, Rosemary and Olive Oil Ring Cake from Elizabeth at Elizabeth’s Kitchen Diary
- Rainbow Bundt Cake from Kevin at The Crafty Larder
- Neapolitan Bundt Cake from Lucy at Baking Queen 74
- Chocolate Orange Bundt Cake from Choclette at Tin and Thyme
- Cherry Bundt Cake from Tracy at It’s Not Easy Being Greedy
Tea Time Treats and Bake of the Week
I’m also sharing with the Bake of the Week Link Up with Casa Costello!
Why not serve a Champagne Bundt Cake at your next big celebration. Tell me, what will you be celebrating in 2016?