Grape Juice Cake Recipes

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.*

ITALIAN GRAPE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch springform pan with cooking spray or butter and flour; set aside.
• Whisk together the flour, baking powder, and salt; set aside.
• In a large bowl, use a handheld mixer to beat together the eggs and sugar until the mixer is thick; about 3-4 minutes. Add in the milk, oil, butter, orange zest, and cinnamon, and mix until combined. Mix in the flour mixture until just combined. Fold in the purple grapes. Pour the mixture into the prepared pan.
• Bake on the center rack of the oven for 50-60 minutes or until a toothpick inserted in the cake center comes out clean. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, the release and remove the sides of the pan. Let cool completely. Sprinkle with powdered sugar before serving.

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!

ITALIAN FRESH PURPLE GRAPE CAKE

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.

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.

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.

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:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in zest and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk. , Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand bowl; gradually add the grapefruit juice, zest and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.

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.