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Vanilla-Sparkling Wine Pound Cake

3.5 by 28 people
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  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 50 mins 350°F
  • Cool: 15 mins

Vanilla-Sparkling Wine Pound Cake



  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. In large bowl mix together flour, baking powder, and salt. Sift mixture; set aside. Stir together sparkling wine and sour cream; set aside.
  2. In large mixing bowl beat sugar, melted butter, and oil with electric mixer until well combined. Add eggs, one at a time, beating well after each. Beat in vanilla paste. Beat on medium to high 3 to 5 minutes or until thicker and lighter in color. Add one-third the flour mixture; beat on low just until combined, scraping sides of bowl as needed. Add half the wine mixture; beat just until combined. Repeat with one-third the flour mixture, the remaining wine mixture, and remaining flour mixture. With rubber spatula scrape batter into prepared pan.
  3. Bake 50 to 55 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Turn out on rack; cool completely. Drizzle with Sparkling Wine Glaze. Makes 16 servings.

Sparkling Wine Glaze



  1. In small bowl combine powdered sugar and 1 Tbsp. sparkling wine. Stir in additional wine, 1 tsp. at a time, to reach drizzling consistency.

Nutrition Facts (Vanilla-Sparkling Wine Pound Cake)

    Per serving:
  • 361 kcal cal.,
  • 14 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 90 mg chol.,
  • 145 mg sodium,
  • 51 g carb.,
  • 1 g fiber,
  • 33 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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