Grape Juice Cake Recipes

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GRAPE JUICE CAKE



Grape Juice Cake image

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

1/2 cup shortening
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white grape juice
1/2 cup milk
1 1/2 teaspoons vanilla extract
4 egg whites, stiffly beaten
6 tablespoons cornstarch
1 cup granulated sugar
1/2 teaspoon salt
1 cup grape juice
1/2 cup lemon juice
2 tablespoons butter
1 1/2 cups granulated sugar
2 egg whites
6 tablespoons white grape juice
1 teaspoon light corn syrup

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

HARVEST GRAPE CAKE



Harvest Grape Cake image

This cake is the perfect dessert right out of the oven and just as good toasted and served for breakfast the next morning. Great, juicy (ideally, seedless) grapes of any kind will work. Concords are stunning, for example.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 ounces (4 tablespoons) unsalted butter, softened, plus extra to grease the pan
3/4 cup sugar
2 large eggs
1/4 cup whole milk
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups fresh (seedless) grapes, stemmed, halved
3 tablespoons honey
Juice of 1/2 lemon
2 cups unsweetened heavy cream, whipped to soft peaks

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  • Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
  • Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
  • Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
  • Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.

ITALIAN FRESH PURPLE GRAPE CAKE



Italian Fresh Purple Grape Cake image

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

2 eggs
⅔ cup white sugar
4 tablespoons unsalted butter, melted
¼ cup extra virgin olive oil
⅓ cup milk
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking powder
1 pinch salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
10 ounces small purple grapes

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

GRAPE JUICE SQUARES



Grape Juice Squares image

Delicious grape squares are easy to make from grape juice and gelatin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 16

Number Of Ingredients 2

4 cups good-quality grape juice
4 envelopes (1 ounce) unflavored gelatin

Steps:

  • Place 1 cup grape juice in a medium bowl. Sprinkle the gelatin over the juice, and let stand for a few minutes.
  • Meanwhile, in a small saucepan heat the remaining 3 cups grape juice until just boiling. Remove from heat, and pour over the juice-and-gelatin mixture. Stir until the gelatin is dissolved.
  • Pour into a 9-inch square baking pan, and transfer pan to the refrigerator until firm, about 3 hours, or overnight.
  • Dip the pan briefly in hot water to loosen, cut into squares, and serve.

RICH DARK FRUITCAKE 1970



Rich Dark Fruitcake 1970 image

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

1 lb salted butter
2 cups white sugar
4 cups all-purpose flour
6 ounces grape jelly (Welches)
1 ounce melted unsweetened chocolate
1 teaspoon baking powder
12 medium beaten egg yolks
1 medium orange, juice of
1 cup grape juice (Welches, OR 1/2 cup grape juice and 1/2 cup rum)
1/2 lb blanched slivered almond
1 lb pecan halves
3 lbs washed seedless raisins
1 lb washed sultana raisin
1 lb candied chopped pineapple
1 lb candied red cherries or 1 lb chopped cherries
1 lb green glazed cherries or 1 lb chopped cherries
1 lb candied citron peel, cut fine
12 medium egg whites, beaten stiff

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

FRESH GRAPEFRUIT CAKE



Fresh Grapefruit Cake image

When citrus is at its peak flavor this time of year, in Florida it's time to pull out this recipe. The tangy fruit adds a refreshing flavor to each bite.

Provided by dcbeck46

Categories     Desserts     Cakes

Time 1h55m

Yield 12

Number Of Ingredients 10

⅔ cup butter, softened
1 ¾ cups white sugar
2 eggs
1 ½ teaspoons vanilla extract
1 teaspoon grated grapefruit zest
½ cup fresh grapefruit juice
¾ cup milk
3 cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
  • Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 59.1 g, Cholesterol 59.3 mg, Fat 11.7 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 7 g, Sodium 263.3 mg, Sugar 30.1 g

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