Cranberry Mimosa Bundt Cake
Servings Prep Time
12-16pieces 20minutes
Cook Time
50minutes
Servings Prep Time
12-16pieces 20minutes
Cook Time
50minutes
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.