Prosecco, Raspberry and Cranberry Cake is a super delicious Christmas bake combining a little bubbly and juicy cranberries perfect for winter afternoon tea.
5 from 4 votes
Prep Time 30 minutesmins
Cook Time 35 minutesmins
Decorate 30 minutesmins
Total Time 1 hourhr35 minutesmins
Course Bakes, Cakes
Cuisine British
Servings 10slices
Calories 130kcal
Ingredients
Loaf Ingredients
60gdried cranberries
60gfresh raspberries
4tbspProsecco
180gunsalted butter
180gcaster sugar
4medium eggs
4tbspProsecco
200gplain flour / all purpose flour
2teaspoonsbaking powder
1teaspoonground cinnamon
0.5teaspoonground ginger
0.5teaspoonnutmeg and mixed spice too if you want it extra full of Christmas spice
Decoration Ingredients
300gicing sugar / confectioners sugar
3tbspProsecco
50graspberries
50gdried cranberries
Instructions
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.
Nutrition
Calories: 130kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.