Prosecco Raspberry and Cranberry Cake is a super delicious Christmas bake combining a little bubbly and juicy cranberries perfect for winter afternoon tea.
With the Christmas season nearly upon us the time for baking with lots of special ingredients. Christmas flavours for me always include red fruits. Some seasonal and some frozen from summer. I do use Cranberries in this cake but I used dried ones as the fresh ones will be a bit too sour. It’s a worth adding if you want to add a sour taste to the finished cake.
I’ve had the hard yet delicious task of coming up with a recipe using Prosecco for a Sainsbury’s Christmas challenge. When I think of Prosecco I either think of summer holidays and sunshine or I think of Christmas. Full of carols, family, presents and the smell of gingerbread, spices and mulled wine. I think it’s safe to say Prosecco invokes a happy place and brings up lots of happy memories.
To create a recipe I wanted to bring all of food memories together to make it delicious. I think I pulled it off.
I give you my Prosecco, Raspberry and Cranberry Cake.
Prosecco, Raspberry and Cranberry Cake Recipe
Prosecco, Raspberry and Cranberry Cake
- 60 g dried cranberries
- 60 g fresh raspberries
- 4 tbsp Prosecco
- 180 g unsalted butter
- 180 g caster sugar
- 4 medium eggs
- 4 tbsp Prosecco
- 200 g plain flour / all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon nutmeg and mixed spice too if you want it extra full of Christmas spice
- 300 g icing sugar / confectioners sugar
- 3 tbsp Prosecco
- 50 g raspberries
- 50 g dried cranberries
- Preheat the oven to 180ºC (160 fan) and grease and line a 2lb loaf tin.
- Cut up the raspberries and dried cranberries in to large chunks and in a bowl and mix them in with the 4 tablespoons of Prosecco to soak while you make the rest of the cake.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs and Prosecco and mix in well.
- Drain off the fruit and add the fruit into the mix.
- Sieve in the flour, baking powder and spices.
- Mix altogether and put the mix into the loaf tin.
- Bake for 25-35 minutes until golden brown. Use a cake tester to make sure it's cooked.
- Allow to cool before decorating.
- Mix up the icing powder with the Prosecco a little a time to get a smooth, medium thick icing.
- When the cake is cool put the icing into a piping bag and drizzle it across the cake.
- Decorate with dried cranberries and raspberries.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Serve with a glass of Prosecco and enjoy. I love this cake looked. The mix of fruit and icing looks beautiful to serve. The cake didn’t last long. All my family dived right in after I took the photos. Always a good sign I think.
Two lovely ingredients – Prosecco and cranberries.
Cranberries and raspberries soaking in Prosecco and then in the cake mixture.
The gorgeous loaf fresh out of the oven. It smelled amazing and I had to use all my strength not to dive straight in.
The countdown to Christmas has started x
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View my other recipes and see below for more cranberry recipes.