Prosecco Cake

Prosecco Cake

Makes 2 (9-inch-by-5-inch) loaves. Recipe from is courtesy of Sandra Lee.

1 (16-oz.) box pound cake mix

2 eggs

½ stick butter, softened

1 tsp. orange zest

1⁄3 cup Stellina di Notte Prosecco or sparkling wine

1⁄3 cup orange juice

1½ cups confectioners’ sugar

¼ cup sparkling wine

1. Preheat oven to 350 degrees. Spray two (9-inch-by-5-inch) loaf pans with nonstick cooking spray and dust lightly with flour.

2. In a large mixing bowl, combine the cake mix, eggs, butter, orange zest, 1⁄3 cup prosecco and orange juice. Mix on medium speed until well incorporated. Pour into prepared loaf pans. Bake for 40 to 50 minutes or until top is golden brown. Allow to cool for 5 minutes then remove from pans and cool completely on a wire rack placed on a sheet pan.

3. To make glaze, put confectioners’ sugar in a large bowl and slowly beat in the 1/4 cup sparkling wine until consistency is thick but pourable. Pour glaze over top of cakes and allow to drip down sides. Let sit for 5 minutes to set.