GRAPE JUICE CAKE
Have not tried this yet..but it sounded interesting...thought I would post it here for future reference
Provided by grandma2969
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cream shortening and sugar in a bowl until light and fluffy.
- Add mixture of flour, baking powder and salt, alternately with mixture of grape juice and milk, mixing well after each addition.
- Add vanilla.
- Fold beaten egg whites, gently into batter.
- Pour into 2 greased and floured 9" cake pans.
- Bake at 350* for 25 minutes, or cake tests done.
- Cool in pans for 10-15 minutes.
- Turn out onto wire racks to cool completely.
- Split each layer horizontally.
- Spread 1 1/2 cups GRAPE FILLING between layers.
- Spread GRAPE FROSTING over top and side of cake.
- Drizzle remaining filling over top.
- GRAPE FROSTING.
- combine sugar, egg whites, grape juice and syrup in double boiler.
- Beat at low speed with electric mixer until well blended.
- Place over boiling water.
- Beat at high speed for 7 minutes or until stiff peaks form.
- Remove from heat; beat until of spreading consistency.
- Yield; enough frosting for 4 layers.
- GRAPE FILLING:.
- combine sugar, cornstarch, salt, grape juice and 1 cup of water in a saucepan, mix well.
- Bring to a boil over medium high heat.
- boil for 1 minute, stirring constantly.
- Remove from heat.add lemon juice and butter.
- Cool.
- Yield.enough frosting for a 2 layer cake.
Nutrition Facts : Calories 593.8, Fat 11.4, SaturatedFat 3.7, Cholesterol 6.5, Sodium 388.7, Carbohydrate 119.3, Fiber 1.1, Sugar 90, Protein 5.8
ITALIAN FRESH PURPLE GRAPE CAKE
Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
- In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
- Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
- Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
- Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
- Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
- Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 56.4 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 123.1 mg, Sugar 30.6 g
WHITE GRAPE JUICE CAKE
I got this recipe from an older lady I used to work with some time ago. She would bring this cake to company dinners. Everyone loved it. I now make it for my family and they can't get enough of it. Doesn't last long around my home. Simplicity that leaves a memorable impression on the taste buds.
Provided by Angel Thompson
Categories Cakes
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Place pecans in greased tube pan and set aside.
- 2. Mix all cake ingredients with mixer.
- 3. Pour over pecans in pan. Bake at 325 degrees for 50 to 60 minutes. Allow cake to cool.
- 4. Bring white grape juice, butter, and sugar to a boil. Pour over cake in tube pan. Turn cake out onto a plate.
- 5. *Cake will come out of pan easier if pan is dipped into hot water before turning out onto plate.*
RICH DARK FRUITCAKE 1970
This looks long but is simple...it's the best tasting fruitcake I have ever had and made. It originally came from Edith Adam's Homemakers Magazine in 1970.
Provided by andypandy
Categories Dessert
Time 4h25m
Yield 4 cakes
Number Of Ingredients 18
Steps:
- Baking times and pan sizes-- 4 x 4 pan takes 1 1/2 hours 6 x 6 pan takes 3 hours 8 x 8 pan takes 4 1/2 hours Preheat oven 275 degrees F.
- Line cake pan set plus one extra with three layers brown greased paper.
- Grease sides next to the batter.
- Place a small dish of water in bottom of oven for steam and moisture.
- Test by touching finger in centre of cake, if no dent press harder.
- Cake should be firm to touch or slightly springy.
- Method: Prepare almonds, soak overnight in the orange juice.
- Prepare fruit, and soak overnight in the grape juice, sprinkle a little flour over the fruit.
- Next Day-- cream butter at room temperature but not too soft.
- Add white sugar gradually creaming until no grains are felt between fingertips.
- Beat in the beaten egg yolks.
- Blend well.
- ALL STEPS MUST BE FOLLOWED AS GIVEN TO PREVENT BUTTER FROM OOZING OUT DURING BAKING.
- Stir in the grape jelly and the melted cooled chocolate.
- Blend in the flour, and baking powder.
- Add the fruits in small amounts at a time, mixing well.
- Add almonds, and pecans.
- Fold in lastly the stiff beaten egg whites-- Pour into prepared pans and bake.
Nutrition Facts : Calories 5681.6, Fat 223.4, SaturatedFat 74.8, Cholesterol 742, Sodium 1504.3, Carbohydrate 924.1, Fiber 45.5, Sugar 695.7, Protein 71.6
CITRUS GRAPE CAKE
A rustic Italian-style cake made with olive oil as well as butter. Wonderful eaten warm with a scoop of ice cream for pud
Provided by Emma Lewis
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 11
Steps:
- Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml - this will take 5-10 mins. Leave to cool.
- Heat oven to 180C/fan 160C/gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp flour, then shake all over the pan until covered. Discard any excess. Beat together the sugar and butter until creamy and well combined. Add the eggs, one at a time, then stir through the zests. Stir together the cooled wine and olive oil, then pour a little into the cake mix. Stir, then fold in a third of the flour and the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.
- Spoon the cake batter into the prepared tin, then smooth the surface with the back of the spoon. Scatter the halved grapes over the top, then sprinkle over the sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. Eat warm or cool. Will store in an airtight container for up to 3 days.
Nutrition Facts : Calories 574 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 39 grams sugar, Protein 6 grams protein, Sodium 0.49 milligram of sodium
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