3 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp salt
½ tsp baking soda
1 cup orange juice ( 1/2, 1/4, 1/4)
¾ cup prosecco
1 cup butter, room temperature
2 cups granulated sugar
5 eggs
2 tsp grated orange zest
1 tsp vanilla extract
2 cups confectioners’ sugar
*Orange concentrated food gel (optional)

Broccoli Casserole


Heat oven to 350◦. Grease and flour 13 cup Bundt pan. In a bowl mix flour, baking powder, salt, and baking soda. Combine ½ cup orange juice and ½ cup prosecco; reserve. On medium-high speed beat butter and sugar until fluffy, 2-3 minutes. On low beat in eggs one at a time, then zest and vanilla. Alternately beat in flour mixture with prosecco mixture. Transfer to pan. Bake until pick inserted near center comes out clean, 45 minutes. Mix ¼ cup orange juice and remaining prosecco. While cake is hot, using a skewer poke holes in cake bottom. Brush with prosecco mixture. Let cool in pan for 30 minutes. Transfer from pan to rack; cool. 

Transfer cake to serving plate. In a bowl combine confectioners’ sugar and remaining ¼ cup orange juice. 

*If desired, tint with orange concentrated food gel/coloring. Spoon over cake. Enjoy!