Grape Juice Cake Recipes

GRAPE JUICE RECIPE

Steps:

• Bring grapes to room temperature.
• Sprinkle salt and spray vinegar. Set this aside for 10 to 15 mins. Meanwhile destem the grapes. Discard the rotten grapes, if any.
• Add water just enough to cover the grapes. Rub them gently. Discard the water.
• Rinse them a few times with lot of water. If you like chilled juice, then chill or freeze them for 1 to 2 hours depending on how cold you want it to be.
• If making it in blender, add grapes along with the desired ingredients.
• Add water according to your taste, depending on how diluted you want it to be.
• Place a strainer over a bowl and pour the grape juice. Using a spoon pass the juice through the strainer. Pour to serving glasses. If you want you can add ice cubes to it.
• To make in slow juicer, follow the manufacturers manual & run the juicer. Add grapes to the juicer chute and collect the juice in the pitcher.
• Serve grape juice immediately before it begins to oxidize.

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.

RICH DARK FRUITCAKE

Steps:

• Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
• Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
• Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
• Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
• Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
• Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

HARVEST GRAPE CAKE

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.

WHITE GRAPE JUICE CAKE

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.*

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!

RICH DARK FRUITCAKE 1970

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.

GRAPE COFFEE CAKE WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 375F/191C.
• Cream together the butter and sugar.
• In a separate bowl sift together dry ingredients. In another bowl slight beat the eggs into the milk.
• Alternating the dry ingredients and the milk mixture, combine all ingredients with the creamed butter. Mix well after each addition.
• Gently fold in the grapes. If your grapes are smaller, use three cups. If your grapes are some of the larger kind, use two cups. It's your coffee cake, though, you add as many grapes as you want!
• Generously utter a 9 x 13 glass baking pan. Pour batter into pan.
• For the first topping, mix all ingredients together in a bowl until completely incorporated. You will end up with something that looks like a granular frosting. It's important that the butter be room temperature for this.
• Spread this "frosting" over the top of the coffee cake batter as evenly as you can. This adds a delectable sugary layer to this tart grape coffee cake.
• For the second topping, mix all the ingredients and cut together with a pastry cutter or two knives. Sprinkle over the top of your coffee cake. This topping can be doubled.
• If you'd rather eat your own head than go to the trouble of making TWO toppings this morning, no worries. Just double or even triple the second topping recipe and sprinkle it on top.
• Place into a hot oven and cook for about forty minutes.
• Cover with foil for the last 15-20 minutes to prevent scorching of the sugary topping. Know your oven and test the cake for done-ness periodically. This is a dense cake so it will take some time to bake, but don't let it burn.
• Let rest for five minutes. Serve hot with butter or send along cold in a school lunch as a treat.

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.

20 BEST GRAPE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grape treat in 30 minutes or less!

WORLD'S BEST FRUIT CAKE

Steps:

• The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
• Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
• In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that's ok.
• Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn't already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
• Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
• Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
• For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
• Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.