White Grape Juice Cake Recipes

GRAPE CAKE

Steps:

• Preheat the oven to 350 degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
• In the bowl of a stand mixer add in the cake mix, jello powder, and salt and quick it a quick whisk to break up any clumps.
• Add in all the remaining wet ingredients and mix until combined. Be careful not to overmix the batter.
• Divide batter between the cake pans and bake for 15-20 minutes or until a toothpick comes out with a few crumbs.
• Allow to cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
• In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 5-10 minutes.
• Add the icing sugar, salt, grape jam, and almond extract and mix on low until combined.
• Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
• Level each cooled cake layer with the cake leveler.
• Place one leveled layer of grape cake on a cake board, plate, and/or cake turntable. With a pastry brush, brush on a little bit of the Black Fly Vodka Sour Grape or grape juice if desired. Top with approximately 1 cup of buttercream and 2 tablespoons of grape jam.
• Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
• Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.
• Decorate the cake as you please. I used my Ateco cake comb to create a rustic texture wave-like design on the outside of the cake and left the top edge raw. Using black grapes, I topped the cake with a half border of them. Enjoy!

GRAPE JUICE CAKE

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.

CONCORD GRAPE LAYER CAKE

Steps:

• Make the filling: Combine the grapes, apple and water in a medium Dutch oven over medium-low heat. Cover and cook until most of the grapes pop and shrivel, about 12 minutes. Increase the heat to medium and stir in the granulated sugar. Cook, stirring often and mashing with a potato masher occasionally to crush the apple, until the filling is thick and syrupy, 15 to 20 minutes. Remove from the heat and let cool completely.
• Make the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans; line the bottoms with parchment paper. Sift the flour, baking soda and salt into a medium bowl. Beat the granulated sugar and vegetable oil in a large bowl with a mixer on medium-high speed until it looks like wet sand, about 2 minutes. Scrape down the bowl and add the eggs, one at a time, beating well after each addition. Add the vanilla; beat on high speed until light, about 2 minutes. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour. Continue beating until smooth, about 1 minute.
• Divide the batter among the prepared pans and bake until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans, then invert onto racks; remove the parchment and let cool completely.
• Meanwhile, make the topping: Line a rimmed baking sheet with parchment paper. Whisk the egg whites in a medium bowl until just foamy. Spread the granulated sugar in a pie plate or shallow bowl. Dip the grapes in the egg whites, letting any excess drip back into the bowl, then roll in the sugar. Transfer the sugared grapes to the prepared baking sheet. Freeze at least 30 minutes.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar, then the vanilla. Increase the mixer speed to medium high and beat until very light and fluffy, about 2 more minutes.
• Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Spread about one-third of the grape filling on the cake, then top with another cake layer and half of the remaining filling. Top with the third cake layer. Cover the top and side of the cake with the frosting. Refrigerate to set the frosting, 15 to 20 minutes. Spread the remaining filling on top of the cake, leaving a 1/2-inch border. Arrange the frozen grapes around the border.

WHITE GRAPE SPRITZER

Steps:

• Combine the brandy, grape juice and lime juice in a large pitcher or carafe. Refrigerate until chilled, about 2 hours. When ready to serve, pour 2 ounces each into champagne flutes, then top with 6 ounces of the sparkling wine. Garnish with the red and white grapes, about 4 slices per glass.

CITRUS GRAPE CAKE

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.

GRAPE CAKE

Steps:

• Cream together the butter and the ¼ cup sugar. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
• In another bowl, beat egg whites until they hold soft peaks. Add the ½ cup sugar, 2 tablespoonfuls at a time and continue to beat until they hold stiff peaks.
• Stir one fourth of the whites into the yolk mixture and fold in the remaining whites. Sift the sifted flour over the mixture, folding it in gently.
• Transfer the batter to a buttered 8 inch round cake pan. Sprinkle the grapes over the top of the batter.
• Bake at 350 F for 35-40 minutes or until it is lightly browned and pulls away from the sides of the pan. Let the cake cool in the pan on a rack until barely warm. Makes 6 to 8 servings depending on how you cut it.

SPARKLING WHITE GRAPE JUICE

Steps:

• In a pitcher, combine grape juice and soda. Pour into chilled glasses. Thread grapes on skewers; add to each glass.

GRAPE JUICE SQUARES

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.

FRESH GRAPEFRUIT CAKE

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.

WHITE GRAPE COOLER PUNCH

Steps:

• In large container, mix juice concentrates. Stir in water.
• Just before serving, pour into punch bowl. Add soda pop and lemon and lime slices. Pour over ice in glasses.

CITRUS & WHITE GRAPE JUICE PARTY PUNCH

Steps:

• In a punch bowl, combine grape juice, lemonade concentrate and orange juice concentrate. Add soda; serve immediately. If desired, garnish with fruit.