New Years Eve is the best time to make this cake. I always buy Champagne for this occasion and I always end up with some left in the bottle. Make this cake and you will finish the bottle.
In anticipation of making the cake, I purchased a Nordic Bundt called Tiered Heart Bundt. Click here to see. Using Baker’s Joy I sprayed the pan well and had no trouble with the cake releasing from the pan.
I received my inspiration for this cake from the Ultimate Pound Cakes Cookbook by Phyllis Hoffmann Depiano. If you love Bundt cakes and tube cakes as I do, this is the book for you. It has over 100 recipes with beautiful pictures. Click here to see the book.
Bake on. Yes, it is the New Year and we are making goals to eat healthy. Give the cake to someone or cut in slices and give to several. They will love you for it.
CHAMPAGNE POUND CAKE
Moist and delicate pound cake with Champagne Drizzle
Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 2 1/2 cups sugar
- 4 eggs, room temperature
- 3 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Champagne or any sparkling wine, room temperature
Glaze
- 1 cup sugar
- 1 /2 cup butter unsalted
- 1/2 cup Cup Champagne
Instructions
- Preheat oven 325. Prepare Bundt pan by spraying with Baker's Joy.
- Beat butter and sugar for 3-4 minutes until fluffy. Scrape down sides with spatula.
- Add eggs, one at a time blending thoroughly.
- In separate bowl, add flour, salt and baking powder.
- Add Champagne alternately with flour mixture, beginning and ending with flour.
- Spoon into Bundt pan.
- Bake 1 hour 15 minutes, Cool 15 minutes.
- Poke holes all in the top of cake using small straw or skewer.
- Pour half of Champagne glaze over cake while still ion Bundt pan. Let sit 30 minutes.
- Remove from pan and pour the rest of the glaze on top. Cool completely.
GLAZE
- 1/2 cup sugar
- 1/4 cup unsalted butter
- 3/4 cup Champagne or sparkling wine
In a saucepan, bring to a boil all glaze ingredients. Cool. After cake has been turned out onto a plate, pour this glaze over the cake.
Notes
Make the glaze first so it can cool.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 761Total Fat: 48gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 175mgSodium: 84mgCarbohydrates: 75gFiber: 1gSugar: 50gProtein: 6g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I’m not a big champagne drinker but I’d buy some just to make this cake!
Oh My it is moist and delicious. Find a Champagne drinking friend who has left over.!!
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