Cranberry Mimosa Bundt Cake

It’s December and that means it’s officially Christmas season! I’m on team no-Christmas-until-after-Thanksgiving. I mean how can you celebrate Thanksgiving with Christmas decorations everywhere? The turkey and mashed potatoes need to shine in their full, delicious, glory. (Can you tell Thanksgiving is my favorite holiday?)

But now that it’s the holiday season, that means it’s time for all the marvelous flavors that accompany it. Sure, peppermint bark, snowball cookies, and gingerbread men encapsulate everything that is Christmas, but don’t those get a little boring after a while? I’m taking a step outside of the box (hopefully your Christmas box has a puppy inside), and turning one of everyone’s favorite drinks into a Bundt cake. A Cranberry Mimosa.

It’s cranberry season and it’s a perfect December flavor, so I couldn’t help myself combining it with oranges and some bubbly. By combining a cake with brunch flavors, that makes it perfectly acceptable to eat for breakfast.

In case you have missed a few posts, I recently moved from Ohio to Florida (read a little more about it here). It was one of the most stressful but exciting times of my life. But now I’m here and living life in a warm 75 degrees under the sun.

As of two days ago, I officially moved into an apartment and finally had the remainder of my belongings shipped down from Ohio. By that I mean a dresser, couch, and about 25 boxes of kitchen items. I’d been living with just my KitchenAid and a 6” cake pan for a month. Life has been interesting. Before I moved, I made sure to stock up on recipes to keep your inboxes filled each week. Now I am back in full force, so be prepared for some ultimate holidays recipes. And if you have any requests, send me a message!

Back to the good stuff – any cake baked in a Bundt pan is automatically better (in my opinion). So popping this easy recipe into one was a no-brainer. (Side note I LOVE Bundt cakes, here’s proof.)

Yes, I did say easy. Whenever I am in a time crunch or just baking for myself, I love using a boxed cake mix. It’s as simple as adding a few extra ingredients to make it taste like it’s from scratch. I have a little secret for you all: the majority of bakeries actually use a “cake base” made by the name brands and add in ingredients to make it their own. The mix isn’t exactly the same as what you buy in the store but it’s not too far off.

I know what you’re all thinking – what about the champagne? It’s the most important part. Simply substitute half of the liquid content with champagne. Because you can never have enough, brush/spray some onto the cake when it is still in the pan immediately after it comes out of the oven to absorb a little extra goodness. The champagne is also in the glaze, because duh. Load this baby up and serve her with a mimosa on the side.

Also – don’t stress about what brand to buy, my bottle was $8 and did a fabulous job with the cake and mimosas afterwards.

This recipe isn’t December-specific. Feel free to carry it into the new year and even Valentine’s Day. The only tricky part you may face is finding fresh cranberries, they aren’t always easily available year-round. But I don’t know anyone that would turn down just a plain mimosa cake.

Make your holiday season a little cheerier and give this one a shot. It’s super easy and as tasty as it gets. Happy baking!

Don’t Forget – Stay hungry


Print Recipe
Cranberry Mimosa Bundt Cake
Prep Time 20 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Cranberry Mimosa Bundt Cake
Champagne Glaze
Prep Time 20 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Cranberry Mimosa Bundt Cake
Champagne Glaze
Instructions
Cranberry Mimosa Bundt Cake
  1. Preheat oven to 350 degrees. Spray a 10” Bundt pan or two 8” cake pans with flour baking spray or simply grease and flour the pan, being sure to cover every crevice.
  2. Combine all ingredients except cranberries into a mixer fitted with a paddle attachment. Beat on medium speed for 3-5 minutes until incorporated. Scrape down the bowl and beat on high for 2 minutes.
  3. Toss the cranberries in flour to lightly coat them. This prevents them from sinking to the bottom of the pan. Carefully mix them into the batter.
  4. Pour into prepared pan and bake for 50 minutes or until an inserted toothpick comes out clean.
  5. While cake is still in pan, brush or spray ½ cup champagne over the cake. Be careful not to oversaturate the cake.
  6. Let cake cool for 5 minutes, then flip onto a cooling rack.
Champagne Glaze
  1. Melt the butter, letting it cool slightly afterward.
  2. Mix together all ingredients, adding champagne until a thick, syrup-like consistency is achieved,.
  3. Pour over cake once cooled. Use immediately.
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