1、Prosecco cake

The perfect cake for Prosecco lovers, with the Italian tipple finding its way into the cake, boozy buttercream and Prosecco-flavoured sweet topping

Prosecco cake recipe

Ingredients

Method

Butter the inside of 2 deep, loose bottomed 21cm tins. Cream the butter and sugar together with electric beaters until it is light and fluffy, then gradually beat in the eggs a little at a time. Fold in the flour and a pinch of salt, don’t worry if the mixture look like it has split, it will come back together when the flour is added. Pour in the Prosecco and stir until smooth.
  • Spoon the mixture into the tins, level the top and bake for 45-50 mins or until the cakes are well-risen and golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes and then turn them out onto a rack.
  • While the cakes cool, make the icing. Beat the butter with the icing sugar until it is smooth. Add the Prosecco and beat again until the frosting is fluffy and smooth. 
  • Level the cakes if you need to and spread the raspberry jam on one of the cakes followed by some of the butter cream, sandwich the other cake on top. Roughly ice the cake all over in a very thin layer with a couple of tablespoons of buttercream, this will help all the crumbs stick to the cake and help make the outer layer of icing nice and clean. Ice the cake all over with the remaining buttercream, this can be quite rough because you are going to stick sweet all over it. Now stick sweets all over it. Go mad. Drink Prosecco with it.

  • https://www.truecookbook.com/recipe/prosecco-cake-9303/

    2、Almond Pound Cake

  • Makes: 16 servings
  • Prep: 40 mins
  • Cool: 2 hrs
  • Bake: 1 hr 15 mins 325°F
  • Almond Pound Cake recipe

    Ingredients

    Method

    1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour 10-inch fluted bundt or tube pan; set aside. Combine flour, baking powder, and salt. Set aside. Preheat oven to 325 degrees F.
    2. In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add almond extract. Add eggs, 1 at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.
    3. Bake about 75 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack about 2 hours. Top cake with glaze. Let stand 30 minutes to allow glaze to set. Makes 16 servings.

    3、Vanilla-Sparkling Wine Pound Cake

  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 50 mins 350°F
  • Cool: 15 mins
  • Vanilla-Sparkling Wine Pound Cake recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. In large bowl mix together flour, baking powder, and salt. Sift mixture; set aside. Stir together sparkling wine and sour cream; set aside.
    2. In large mixing bowl beat sugar, melted butter, and oil with electric mixer until well combined. Add eggs, one at a time, beating well after each. Beat in vanilla paste. Beat on medium to high 3 to 5 minutes or until thicker and lighter in color. Add one-third the flour mixture; beat on low just until combined, scraping sides of bowl as needed. Add half the wine mixture; beat just until combined. Repeat with one-third the flour mixture, the remaining wine mixture, and remaining flour mixture. With rubber spatula scrape batter into prepared pan.
    3. Bake 50 to 55 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Turn out on rack; cool completely. Drizzle with Sparkling Wine Glaze. Makes 16 servings.

    4、Sour Cream Pound Cake

  • Makes: 10 servings
  • Prep: 55 mins
  • Cool: 10 mins
  • Bake: 1 hr 325°F
  • Sour Cream Pound Cake recipe

    Ingredients

    Method

    1. Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325 degrees F. Grease and lightly flour a 9x5x3-inch loaf pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
    2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
    3. Pour batter into prepared pan, spreading evenly. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. If desired, serve with Sweetened Whipped Cream and berries.

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