Prosecco, Raspberry and Cranberry Cake

November 2, 2014Sew White

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.

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.

Sew White Sisley White Prosecco raspberry and cranberry Christmas cake 1

Prosecco, Raspberry and Cranberry Cake Recipe

Prosecco, Raspberry and Cranberry Cake

Author Sisley White

Ingredients

Loaf Ingredients

  • 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
  • 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

Decoration Ingredients

  • 300 g icing sugar
  • 3 tbsp Prosecco
  • 50 g raspberries
  • 50 g dried cranberries

Instructions

  1. Preheat the oven to 180ºC (160 fan) and grease and line a 2lb loaf tin.

  2. 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.

  3. Cream the butter and sugar together until light and fluffy.

  4. Add the eggs and Prosecco and mix in well.

  5. Drain off the fruit and add the fruit into the mix.

  6. Sieve in the flour, baking powder and spices.

  7. Mix altogether and put the mix into the loaf tin.

  8. Bake for 25-35 minutes until golden brown. Use a cake tester to make sure it's cooked.

  9. Allow to cool before decorating.

  10. Mix up the icing powder with the Prosecco a little a time to get a smooth, medium thick icing.

  11. When the cake is cool put the icing into a piping bag and drizzle it across the cake.

  12. Decorate with dried cranberries and raspberries.

Sew White Sisley White Prosecco raspberry and cranberry Christmas cake 2

Serve with a glass of Prosecco and enjoy x

Two lovely ingredients – Prosecco and cranberries.

Sew White Sisley White Prosecco raspberry and cranberry Christmas cake 3

Cranberries and raspberries soaking in Prosecco and then in the cake mixture.

Sew White Sisley White Prosecco raspberry and cranberry Christmas cake 4

The gorgeous loaf fresh out of the oven. It smelled amazing and I had to use all my strength not to dive straight in.

 Sew White Sisley White Prosecco raspberry and cranberry Christmas cake 5

The countdown to Christmas has started x

4 Comments

  • Sophie

    November 7, 2014 at 9:57 am

    Oh wow looks amazing! Don’t think I could make this though.

    Sophie xx

    1. Sew White

      November 7, 2014 at 10:03 am

      Hi Sophie Thank you so much! It is very easy I’m sure you could x

  • Emma

    November 7, 2014 at 10:16 am

    This looks delicious! I love making cupcakes but I’m not very adventurous when it comes to something bigger lol… Well done 🙂 xx

    1. Sew White

      November 7, 2014 at 11:17 am

      Thank you! If you like cupcakes give this a go. It is really easy and tasty too x

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