Strawberry Rosé Bundt Cake

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A while back, I published this recipe in my column in Mishpacha Magazine’s Family Table. In that intro, I wrote that this might just be the best Bundt Cake recipe I have ever created. And let me tell you friends, I don’t think it’s an exaggeration to say that I have created hundreds of Bundt Cake recipes. 

So what makes this one the best? Well, it’s hard to say where the magic really lies. Maybe it’s in the delicate fruity taste of the cake? Maybe it’s in the crazy-amazing texture? Maybe it’s just so easy to put together that it’s hard to believe it can be this good? I like to think it’s a combination of all three. Either way, the only way to really understand what I’m talking about is to try this for yourself and then you’ll know exactly why I made this claim! 

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Strawberry Rosé Bundt Cake

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Ingredients

• 4 eggs
• 1/2 cup oil
• 1 cup sugar
• 1/2 cup strawberry preserves or jam
• 1 Tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup sweet rose wine (one can)

Strawberry glaze:

• 1 cup powdered sugar
• 1 Tablespoon strawberry preserves or jam
• 1 Tablespoon hot water
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350. Grease and flour a bundt pan; set aside.
2. In a mixing bowl, combine eggs, oil, sugar, preserves, baking powder, vanilla extract and salt. Whisk until smooth.
3. Add flour and wine. Whisk until a batter forms.
4. Pour batter into preparer bundt pan. Bake about 50 minutes, until firm.
5. Cool 20-30 minutes, then remove from pan. Set aside to cool completely before glazing.
6. Prepare the glaze: stir all ingredients together in a small bowl until smooth. Drizzle over cake.

Notes

Plan ahead:

This cake can be frozen, well wrapped, with or without the glaze.

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