then 
Add IMPERIAL SUGAR to Home Screen
Ingredients
Prosecco Pound Cake
- 2 1/4 cups all-purpose flour*
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 sticks + 4 tablespoons (1 cup + 4 tablespoons) unsalted butter, soft
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2/3 cup Prosecco at room temperature
Prosecco Glaze
- 3 tablespoons Prosecco
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- Berries of choice (optional)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Line a standard loaf pan with parchment paper or butter and flour it well. Set aside.
- Combine flour, baking powder, and baking soda. Sift together. Set aside.
- Mix butter until creamy. Add sugar and mix until light and fluffy.
- Add eggs one at a time, waiting for previously added egg to be fully incorporated and scraping well in between additions. Add vanilla and salt.
- Add one-third of dry ingredients and mix until combined, scrape bowl. Add half of Prosecco and mix until smooth. Add another third of dry ingredients and once mixed in add remaining Prosecco. Finish with remaining dry ingredients and mix just long enough to combine.
- Scape mixture into prepared pan until it is 3/4 full. If using a smaller sized pan, you may have to scoop extra batter into cupcakes. Bake until center bounces back when lightly pressed with a finger or a toothpick comes out clean, about 65-75 minutes.
- Let cake cool for 10 minutes before removing from pan.
- For glaze, whisk together Prosecco and powdered sugar. Add more Prosecco or powdered sugar to obtain desired consistency.
- Drizzle over cake and if desired decorate with berries.
