1/3 cup + 1 tbsp (90 grams) fresh ruby red or pink grapefruit juice (or fresh orange, mandarin, or clementine)
2 ½ cups (300 grams) powdered sugar
¼ cup (56 g) fresh-squeezed ruby red or pink grapefruit juice (or fresh orange, mandarin, or clementine)
½ tsp kosher salt
Garnish: Edible gold glitter, for sprinkling, assorted gold and silver sprinkles
Preheat oven to 350°F (180°C).
Spray a Nordic Ware 10 cup Bundt Pan with baking spray with flour (or slather with a good dose of Cake Goop). Set aside.
In a small saucepan, combine ½ cup (100 grams) of sugar, ¼ cup ruby red or pink grapefruit juice, and ¼ cup (56 grams) of Rosé Prosecco; cook over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove from heat; transfer this sugar mixture to a small bowl. Stir in ¼ cup (56 grams) of Rosé Prosecco; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, zest your grapefruit directly into the bowl of a stand mixer, and add the remaining 2 cups (400 grams) sugar. Mix at medium-low speed until sugar fragrant and zest is well combined, 30 seconds to 1 minute, scraping the bowl to make sure the zest is mixed completely. Add oil, eggs, and vanilla; beat at medium speed until well combined, 1 to 2 minutes, stopping to scrape sides of the bowl.
In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, stir together grapefruit juice and the remaining ¾ cup (168 grams) Prosecco. Add flour mixture to zest mixture alternately with juice mixture, beginning and ending with flour mixture, beating just until smooth and combined.
Pour batter into prepared pan. (Pan will be quite full, but the batter will not overflow.) Vigorously tap pan on counter several times to spread batter into grooves and release any air bubbles.
Bake until a wooden pick inserted near the center comes out clean, about 40 – 45 minutes +/-, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 5 minutes. Loosen cake from the center of the pan using a small offset spatula.
While the cake is still hot and still in the pan, using a pastry brush or spoon, drizzle and brush the cake with half of the sugar/grapefruit juice/prosecco simple syrup, avoiding the sides and avoiding dripping it on the pan. Let cool in pan for 10 more minutes.
Trim a piece of parchment to the size of the cake and place it on top of the still-warm cake, placing a wire rack over it. Then, invert the cake onto a wire rack. You will end up with the cake sitting on the parchment on top of the wire rack. (this will make it easier to remove the delicate cake from the wire rack. Remove pan.
10. Brush or drizzle the remaining syrup over the top of the cake. Let the cake cool completely.
Place Grapefruit Glaze in a large piping bag fitted with a piping tip of your choice to accent the pan of your choice. Carefully pipe glaze into and over grooves of cake, letting excess drip off.
Gently transfer to a serving plate.
Twisted Mimosa Bundt – Rosé Prosecco and Grapefruite Juice
Amount Per Serving:
% Daily Value*
Total Fat49.79 g
Saturated Fat 4.23 g
Trans Fat 0.2 g
Total Carbohydrate120 g
Dietary Fiber 1.44 g
Sugars 85.23 g
Vitamin A 38.27 µg
Vitamin C 15.16 mg
Calcium 130.45 mg
Iron 3.75 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.