MIMOSA POUND CAKE
One 9- or 10-inch Bundt cake; about 16 servings
We have always wondered what those tiny bottles of sparkling wine are for. The answer came to us when Megan developed the recipe for this meltingly tender cake.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and flour a 9- or 10-inch Bundt pan.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth:
- 2 sticks (8 oz or 225g) unsalted butter, softened
- ½ cup (95g) vegetable shortening
- Finely grated zest of 1 orange
- (1 teaspoon orange extract)
- 1 teaspoon vanilla
- ½ teaspoon salt
Add and cream until very fluffy, 5 to 7 minutes:
- 3 cups (600g) sugar
Add one at a time, beating until combined:
- 5 large eggs
Add in 3 parts:
- 3 cups cake (330g) or pastry flour (360g)
alternating with, in 2 parts:
- 1 cup sparkling wine, poured and settled
Beat until just combined. Scrape the batter into the prepared pan and bake until a skewer inserted in the center comes out with moist crumbs attached, about 1 hour 10 minutes.
Let the cake cool in the pan for 10 minutes. Unmold onto a rack to cool completely.
Meanwhile, to prepare the glaze, beat together in a medium bowl:
- 3 cups (300g) powdered sugar, sifted
- Finely grated zest of 2 oranges
- ¼ to ⅓ cup sparkling wine, or enough to reach a thick but pourable consistency
Place a piece of parchment paper under the rack the cake is sitting on. Pour the glaze over the cake. Let set for 10 minutes.