Never Fail Spirited Italian Rossa Bundt Cake

Annually Grill Man and I host a wine tasting group in our home. Each couple arrives with a dish and a bottle of vino to share. After the social hour we gather to grade the wine offerings based on our individual palates. Oddly after our tasting a portion of Stella Rosa Black remained in the bottle . It took me a couple of days but I soon realized it would be perfect in a cake. Never Fail Spirited Italian Rossa Bundt Cake.

What is Italian Rossa Black?

Stella Rossa is only one line of wines created by the Riboli family. For over a hundred years this family has focused on creating wines. Before our wine tasting I had never heard of Stella Rossa before. Since I wanted to include their wine in my bundt cake, I needed to know more.

Bayou Rum Satsuma Liqurer and Stella Rossa Italian Black Wine added to Mimis Never Fail Bundt Cake www.diningwithmimi.com
My spirits of choice for Mimis Never Fail Spirited Italian Rossa Bundt Cake

In 1917, the Riboli family started making wine in California. The Riboli Family winemakers survived World Wars, prohibition, Great Depression and navigated an ever changing business climate. Is it true that a family that creates wine together stays together?

Pecans on cutting board with fleur de lis and purple knife www.diningwithmimi.com
Fresh local pecans are the best.

The Stella Rossa Black is created from Italian grapes selected from the region of Asti a province in Piedmont. Asti area is the birthplace of Maddalena Riboli, the family matriarch. Maddalena is part of a wonderful legacy and known for her passion about wine. In fact, Southwest, The Magazine included her along with other Spirited Women- 20 Experts Revolutionizing the Spirit Industry.

“A family legacy built on hard work, family values, and a love for the land.”

Yet, no surprise that spirited women work in a business that has lasted for so long. From humble beginnings of San Antonio Winery to the Estate grown grapes of Riboli Family Wines it is a company to discover. Within the Riboli business they manage operations to preserve and protect natural resources. Never fail spirited Italians raising the next generation.

Pecans on cutting board, dried cranberries, Bayou Satsuma Rum, Stella Rossa Black Italian Wine and Large pink Camellias www.diningwithmimi.com
Large Camellias are blooming beautifully this time of year

Another aspect of their legacy includes sustainability. The company operates a winery entirely powered by Solar Panels, Smart Technology and recycles 100% of all water used. In a state that suffers with water problems this is a smart move for the winemaker. Truly they are setting great examples for generations to come as they operate as good stewards and make wine.

Stella Italian Rossa Black is a semi-sweet and semi sparkling red wine. “Slip into your sexy and seductive side with Stella Rosa Black, a sultry semi-sweet, semi-sparkling red blend from the Luxury Collection. There’s a mysterious nature about this one – about you – that is undeniably alluring.
Riboli Family Wines.

Large Pink camellias and Baked Never Fail Spirited Italian Rossa Bundt Cake www.diningwithmimi.com

When you open this wine, set two cups aside to bake Never Fail Spirited Italian Rossa Bundt Cake. A perfect cake to accompany your next wine tasting or soiree. A glaze seals in the soul of a cake.

Never Fail Spirited Italian Rossa Bundt Cake www.diningwithmimi.com
Bundt cake waiting for for a Buttery Wine Glaze

Shout out to Alexa for Eric Claptons song Bottle of Red Wine. “Get up and get your bottle of red wine.” Try the Stella Rossa Italian Black if a semi sweet wine is on your list. Save a portion and make the Never Fail Spirited Italian Rossa Bundt Cake.

Buttery Stella Rossa Italian Wine and Never Fail Spirited Italian Rossa Bundt Cake www.diningwithmimi.com
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Never Fail Spirited Italian Rossa Bundt Cake www.diningwithmimi.com
Never Fail Spirited Italian Rossa Bundt Cake
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Delicious moist Bundt cake drenched in a buttery glaze that is drizzled over a cake filled with cranberries and pecans. Italian Stella Rossa Black offers a semi sweet addition to this cake and glaze.
Servings
12-16 Servings
Cook Time
50 Minutes
Servings
12-16 Servings
Cook Time
50 Minutes
Never Fail Spirited Italian Rossa Bundt Cake www.diningwithmimi.com
Never Fail Spirited Italian Rossa Bundt Cake
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Delicious moist Bundt cake drenched in a buttery glaze that is drizzled over a cake filled with cranberries and pecans. Italian Stella Rossa Black offers a semi sweet addition to this cake and glaze.
Servings
12-16 Servings
Cook Time
50 Minutes
Servings
12-16 Servings
Cook Time
50 Minutes
Ingredients
Buttery Glaze
Servings: Servings
Units:
Instructions
  1. Preheat oven to 350 degrees. With coconut oil grease bundt pan and sprinkle with flour. Dump excess flour.
  2. Sprinkle 1/2 cup pecans on the bottom of bundt pan and set aside.
  3. Using a mixer, combine cake mix, instant pudding, coconut oil and blend.
  4. Add in eggs one at a time and blend.
  5. Add in Bayou liqueur and Stella Rossa wine to the batter. Blend well.
  6. Fold in pecans and cranberries to the batter. Using a large spoon scoop out batter and evenly place in bundt pan around the circle. With the back of the spoon spread and smooth batter until even.
  7. Bake for 45-50 minutes or until a golden brown. While cake is baking make the glaze.
  8. Remove cake from over. Allow to sit for five minutes. Using a meat fork, poke holes in top of cake. Drizzle 1/4 glaze on top of cake and allow to soak through.
  9. Using a butter knife and slide down the side of cake to make sure that cake will release from the pan. Gently slide knife down the center portion as well.
  10. Select a cake plate that has a lip to catch any excess glaze. Turn cake plate upside onto top of bundt pan. Then using hot pads and both hands flip over so that the cake plate is on counter and bundt pan is on top. Remove pan. Bundt pan should remove easily. If not, flip back over and use knife again to release any edges that are stuck.
  11. Poke holes on top of cake and sides. Pour remaining glaze slowly over cake evenly on top and sides. Serve when ready. Allow to cool completely before covering with lid.
Buttery Glaze
  1. In a small saucepan on medium heat add butter, sugar and wine. Allow to boil for 6 minutes and set aside.
  2. Once cooled stir buttery glaze well. With a whisk blend all yummy goodness together well.
  3. Note: I received the original version of this recipe from Shirley and Myra at a Fairhope Bake Sale. Thanks again Shirley and Myra

Author: Mimi

I have a love affair with food, entertaining, travel and music. www.diningwithmimi.com is a vehicle for me to share my journey of food, travel and music. Traveling allows exposure to all types of foods and flavors. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Join me on my journey. Copyright 2016-2019 by Mimi

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