Sparkling Cider and Golden Raisin Bundt Cake

Routinely Rachel
by Routinely Rachel
12 Slices
1 hr 10 min

I made a fun cocktail the other day and got the inspiration for this delicious cake. The cocktail was a spiked sparkling cider consisting of white wine, club soda, and Martinelli’s cider. Basically the Martinelli’s cider inspired me. The crisp taste and bubbles!

I really enjoy recipe development. It’s also super fulfilling to see people try out and enjoy my recipes (hint hint). I get inspiration from cookbooks, other blogs, cocktails, TV, crazy dreams, you name it!

I’m proud of this one. It’s semi-complex but comes together a lot easier than it reads. Let me know if you give it a go!

The cocktail that started it all

Sparkling Cider and Golden Raisin Bundt Cake
Recipe details
  • 12  Slices
  • Prep time: 25 Minutes Cook time: 45 Minutes Total time: 1 hr 10 min
Show Nutrition Info
Hide Nutrition Info

  • 3 cups ap flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 14 tbsp unsalted butter (melted)
  • 1 1/2 cup brown sugar
  • 1 tbsp plain Greek yogurt
  • 5 eggs, room temperature
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • 1 cup sparkling cider
  • 3/4 cup golden raisins
  • 1/4 cup brown sugar
  • 1/4 cup sparkling cider
  • 2 tbsp melted butter
  • 3/4 cup powdered sugar sifted
  • 2 tbsp sparkling cider
Caramel sauce
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup almond milk
  • 1 tsp vanilla

Preheat oven to 350°F. Grease and flour a 12-cup bundt pan
Whisk flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Set aside.
Stir melted butter, sugar, and Greek yogurt in a large bowl. Stir in eggs, one at a time, then stir in vanilla and white vinegar. Add sparkling cider and dry ingredients and stir just until moistened. Gently fold in raisins. Pour into prepared pan.
Place bundt pan on a cookie sheet. Bake for 35-45 minutes, until a toothpick comes out clean.
While the cake is baking, make the glaze. Heat the sugar and sparkling cider in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
Cool cake for 15 minutes in the pan. Carefully invert the cake onto wire rack with parchment paper below to catch drips. Use a pastry brush to brush the sparkling cider glaze over the top of the cake. Let cool completely.
Make the icing and/or caramel drizzle
Whisk the melted butter and powdered sugar. Add in sparkling cider. Adjust powdered sugar and cider ratio until reach desired consistency. Frost cake
Combine brown sugar, butter and almond milk in medium saucepan. Boil until thickened. Remove from heat and stir in vanilla. Drizzle over cake
  • Can be stored at room temperature for 3-4 days
  • Add sprinkles and any other fun toppings you desire!