After almost two days without internet connection, again, this post is a bit late, but the raspberry wine bundt cake is just as good. And it’s made with homemade raspberry liqueur, one of many I started working on two months ago.
I can say these two days my energies were channeled towards cleaning my entire house, again, as I have for the past month. Not that I don’t normally clean it, but I’m still trying to bring it to normalcy after the flood. Which will never happen really.
And it’s not a bad thing. But I already told you that, I’m getting repetitive, sorry. Collateral damage I believe.
And it’s not a bad thing. But I already told you that, I’m getting repetitive, sorry. Collateral damage I believe.
So let’s talk about berry bundt cakes, which is the theme chosen by the Bundt a Month group leaders, Lora and Anuradha. Cake + berries is open to many ideas, but I had to work with an alternative, as fresh berries weren’t found in the market, the fall is really in full swing and I had already made one white chocolate raspberry bundt and had a strawberry chocolate cake coming this Friday, and my secret stash of frozen blueberries was lost in the flood.
But then I saw my wonderful homemade raspberry liqueur, made with fresh berries, vodka and vanilla bean, quietly sharing space with my other bottles, a deep red clear water of the freshest kind. I had planned on using it a few weeks ago, but since that obviously didn’t happen, it had gotten better. And a deeper red too.
So raspberry wine bundt cake it would be, and a chance to make one of my favorite recipes of all times. For those who know me and my blog, it’s no surprise how much I like to put booze in my baking. So much, it’s almost embarrasing. But it’s better to step up to our own obsessions.
This cake is all about the flavor, a combination of deep chocolate, spicy something not quite distinguishable, which I assume is the mix of booze and good cinnamon, and a melty texture to top. It all makes me go back for another bite, and another, and then another slice. I took this to a friend’s house a few weeks back. We had a barbecue after a funeral we had to attend of another friend’s father who had passed away.
The day was a sunny fall day, with clear skies and nice temperature, and this cake was the perfect ending to a gloomy start. For those who thought it was simply a chocolate cake, it surprised them in the best possible way. And I saw two more go down the same path I had, one bite, then another, then another slice…
The homemade raspberry liqueur is one of many I’ve been macerating for a few months. Man, I’m obsessed. So easy and so good. Especially for baking.
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RASPEBERRY WINE CHOCOLATE BUNDT CAKE
- Yield: 8 servings 1x
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The liqueur takes about a month to be ready to use. You can substitute it with a store bought one.
I halved the cake recipe because I was using a medium mold. If you want to make 3 layers, double it and use a mascarpone filling and frosting, like the book suggests.
Scale
Ingredients
For the cake:
- 8 Tbs 115g unsalted butter, at room tº
- 1 cup 190g firmly packed brown sugar
- 1/3 cup 65g granulated sugar
- 2 large eggs (at room tº)
- 2/3 cup raspberry liqueur (see recipe below)
- 1/3 cup sweet white wine (such as late harvest)
- 1 teaspoon vanilla extract
- 1 ½ cup + 2 Tbs (175g all purpose flour)
- ½ cup + 2 Tbs unsweetened cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- Scant ½ teaspoon salt
For the glaze:
- 1 cup powdered sugar
- 2 or 3 Tbs raspberry liqueur (see recipe below)
For the liqueur:
- 1 cup fresh raspberries
- 1 cup vodka
- 1 vanilla bean
Instructions
For the cake:
- Preheat oven to 350º. Butter or spray a bundt pan. I used a silicone pan.
- In a large bowl beat butter until creamy, about 1minute. Gradually add both sugars, beating until very creamy, about 3 or 4 minutes.
- Add eggs, one at a time, beating for a minute after they’re incorporated.
- In a separate bowl, sift together all the rest of the ingredients of the cake. (I do it directly over the butter mixture).
- Add the dry ingredients in three additions, alternating with the raspberry liqueur and white wine in two additions. Mix until very well blended but don’t overmix at this point.
- Pour into prepared pan and bake for 40 minutes, our until a tester inserted in center comes out clean. Let cool on wire rack for twenty minutes or so, and then unmold onto rack and let cool completely.
- Drizzle glaze over top of cake, letting it drip to the sides. You can add more fresh raspberries on top.
For the glaze:
- Mix powdered sugar with raspberry liqueur.
- Add fresh raspberries or some from the liqueur, and swirl a few times to marble.
For the liqueur:
- In a glass jar or bottle, add raspberries and vodka.
- Cover and keep in a dark dry place for 2 weeks.
- Add the vanilla bean to the liquid and keep covered in the same place for 2 more weeks.
barely adapted from The Smitten Kitchen Cookbook, by Deb Perelman
Raspberry liqueur recipe from this site
Take a look at what the Bundt a Month group baked with berries this month:
- Blueberry Banana Bundt by Veronica at My Catholic Kitchen
- Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
- Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
- Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
- Lemon Berry Bundt by Holly at A Baker’s House
- Lemon Raspberry Bundlets by Kate at Food Babbles
- Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
- Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
- Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
- Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
- Strawberry Sweetheart by Kim at Ninja Baking
- Very Berry Streusel Bundt by Anita at Hungry Couple
I share your obsession and this cake looks very moist.
It's hard for me to leave a comment because I keep scrolling back up and looking at all those lovely photos and heavenly ingredients. How great to use the homemade raspberry liqueur. What a chocolate cake indeed!!!
Your comment made my day Renee!
Your homemade raspberry liqueur is beautiful and must have paired with the chocolate so well. Beautiful photos and lovely cake!
That liqueur you made has me smiling…it's so nice! The color is incredible. Your chocolate cake is so rich and tempting. That glaze looks like a vanilla sauce with the lighting and I want to dive right into the bowl!
Oh, that glaze sounds amazing!
Your raspberry liqueur looks amazing, Paula! That deep dark red is so enticing – I could sure use a few swigs of that right now, along with a giant slice of your perfect, moist, dense cake. I'm always blown away by how incredible your bundts look. It has the perfect crumb every time. I love these photos too – simply gorgeous!
Bless your heart, Paula. Bravo for being so positive and turning lost blueberries into raspberry wine for your Bundt cake! Seriously, I so admire your stalwart ability to soldier on…2 days without internet for a food blogger has got to be challenging…We've got earthquakes but do e-mail me regarding a free for you guest apartment with amenities in SoCal if interested..Anyway, back to cake…As always, your desserts are tantalizing..P.s. I'm Pinteresting your Bundt onto my Gateaux & Great Desserts =)
Oh wow Kim, thanks so much!
Wow, Paula! You've truly outdone yourself! Just lovely.
I was surprised to see you used white wine as opposed to red wine. I usually go with red for chocolate but I always have white in the house and now I can't wait to make this! The chocolate, raspberries, and wine sounds incredible together.
The original recipe is with red wine. But since it was the first time using the raspberry liqueur I added some sweet white wine just to be sure I wasn´t overdoing it.
Love this recipe it looks so good! Glad to be with you on Bundtamonth
You are a baking goddess Paula. Nuff said! 🙂
paula, is it enought to say i'm bookmarking this recipe for next summer when i have fresh raspberries to make my own liqueur? your cake looks seriously decadent.
Fantastic! Chocolate and raspberry belong together…
Love this recipe! It has amazing pairing of flavours. thanks for sharing.
Paula,
"But it's better to step up to our own obsessions."- OMG, I love this! Hey, keep the booze coming. . it's all good. Wow! This bundt is glorious! I love it! I love it when people are surprised when they bite/taste a cake or dessert thinking it's something when it is something different or unexpected. Bravo.
When we finally meet in person, I need some of your homemade liqueur obsession to rub off on me! 🙂 Gorgeous. Gorgeous cake!
It won´t take me long to make you obsess with using booze to flavor instead of extracts!
Lovely. This bundt cake with raspberry liqueur sounds so good! And it sounds even better with such home made raspberry liqueur.
Another stunning cake, Paula! And a boozed up version has got to taste incredible!!! I'd love to give your raspberry liqueur a go 🙂
A..I need to make raspberry liqueur asap.
B…the combo sounds delcious
C..I wish I could eat a piece of this cake right now!!!
This looks amazing, I really love the sound of a raspberry and wine chocolate cake! Your homemade raspberry liqueur looks so delicious too!
What a combination. It sounds unreal 🙂 Yum!