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.
Print 
Yield:
Print
PinDescription
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
Kathy says
January 28, 2016 at 12:42Beautiful cake, Paula! I am quite taken by the Raspberry Extract. I can't wait to try it this summer when my raspberries are plentiful. I wind up freezing so many of them because they come in so fast.
Robert Hall says
September 6, 2015 at 21:35I was looking up recipes for raspberry combinations in wine as I am brewing a 75 gallon batch at the moment, (the largest I've ever done), and came across your site for raspberry chocolate. It looks scrumptuous and I can't wait to try it!
Laura says
May 17, 2013 at 04:45First, that is a gorgeous pan and therefore gorgeous cake. Second, it is not often I really wish I liked raspberries, but you've managed it.
Kate@Diethood says
May 14, 2013 at 20:11Paula…OMG! This cake is incredible!!!! And booze rocks!! ;-D How many swigs of vodka did you take before adding it to the cake? Be honest! hehehehe
mividaenundulce says
May 10, 2013 at 22:15Your idea of the raspberry liquor is wonderful, I will try it but not with vodka, I will try with Pisco, which is a typical Peruvian liquor…!!!
Anne@FromMySweetHeart says
May 10, 2013 at 03:17Oh Paula…this cake is gorgeous! I am glad I am not the only one who has an obsession for boozy baking! Your home made raspberry wine is a great addition to this chocolatey goodness! : )
Laura Dembowski says
May 10, 2013 at 01:10I love boozy desserts! This one has a surprising amount and I am so curious as to how it tastes.
dentistvschef says
May 9, 2013 at 23:15The raspberry wine is really new for me..
i guess i'm going to tread my blacberry this way…
this is a kind of fancy sweet bites….
laurasmess.me says
May 9, 2013 at 22:45Paula, I am so sorry that the after effects of the flooding have lingered on. With the water shortage here in Western Australia I find the idea of flooding very hard to relate to (we're not even allowed to water our gardens every day… and the general populace are encouraged to have 3 minute showers) but I can imagine that it must've been hell. And yes, when things like this happen, life never completely returns to the same degree of normality… but hopefully a new, positive kind of normal will settle very soon. On a more positive note, this cake sounds incredible. I love (I mean LOVE!) liqueur in desserts and the idea of a beautifully infused raspberry liqueur is absolutely enticing! The texture of your bundt is so beautifully moist and fudgy. I can't wait to make this… going out to get necessary ingredients this weekend (but… I don't have a bundt tin. I'll try it in a round tin and… uh, just keep poking holes in the middle!) xx
wp_vknotes_admin says
May 9, 2013 at 23:19Thanks for your comment Laura! The original recipe is with red wine and for a layer cake, so feel free to make it any shape you want. I also made it as a loaf cake the first time.
Pink Patisserie says
May 9, 2013 at 17:17Beautiful cake Paula! I just love how rich and fudge like it looks and that raspberry liqueur looks particularly stunning.. Don't know if I could wait that long to taste it!
Deb says
May 9, 2013 at 17:02As you end your berry season, we begin. In another month freshly harvested local raspberries will glut the market for a short time. I can't wait! Chocolate and raspberries are a wondrous combination! We are delighted you had time to post this dazzling recipe!
Jeannie Tay says
May 9, 2013 at 15:34I love the look of this bundt cake! so gorgeous and love the wine added into it! I recently bake chocolate cake with wine too and it was fabulous!
Abbe@This is How I Cook says
May 9, 2013 at 15:00I could easily get excited about this cake AND that liqueur. Bookmark!