Spicy Grape and Raisin Cake

SPICYGRAPE & RAISIN CAKE

Carolynwon a Welch’s Grape trophy in the Central WA State Fair with thisrecipe.

3 cups all-purpose flour

2 tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. ground allspice

1 tsp. ground nutmeg

1 cup butter or margarine

2 cups sugar

4 eggs

1 cup Welch’s Grape Juice

½ cup Welch’s Grape Jelly

1 ½ tsp. vanilla

1 cup dark raisins

½ cup sliced walnuts (optional)

1. Preheat oven to 350F. Grease and lightly flour a Bundt pan. (I spray with PAM)
2. Combine flour, baking powder, soda, salt, cinnamon, allspice, and nutmeg; set aside.
3. In a large bowl, mix butter, sugar and eggs. Beat until very light and fluffy (about 3 minutes altogether).
4. Mix grape juice, grape jelly and vanilla together.
5. Alternately beat grape mixture and flour mixture into the creamed butter and sugar.
6. Add raisins and nuts, mixing well.
7. Pour batter into prepared pan. Bake for 40 to 50 minutes or until cake tests done. Cool 10 minutes in pan before turning out. (If cake is left in pan too long it may stick.) Finish cooling on wire rack. Pour grape satin glaze over cake when it’s completely cool.
    

GrapeSatin Glaze

1 cupsifted confectioner’s sugar

1 TBSlight corn syrup

1TBS Welch’s Grape Juice

In asmall bowl, combine all ingredients and beat until smooth. Pourglaze on top of cooled cake and it will slowly run down the sides.

Apricot Bundt Cake

APRICOTBUNDT CAKE – recipe from Grandma Edith Munroe

2cups sugar (try 1 white and 1 brown for a change)

1-cupvegetable oil

3eggs

1tsp. Vanilla

14oz. Pureed apricots

2cups flour

2tsp. Baking soda

1tsp. Cinnamon

Optional:½ cup chopped walnuts or pecans

Mixthe ingredients in the order given. Pour into a greased andfloured Bundt cake pan. (You can spray with Baker’s Joy if youhave it.)

Bakeat 350 degrees for 50 to 60 minutes or until a cake tester (bambooskewers work well to test) comes out clean.

Coolfor 10 minutes andthen turn out of the pan onto a cake plate.

Sometimes,I sprinkle powdered sugar over the top before serving. Other times,I have made a powdered sugar glaze to drizzle over it. Either isgood.

EATand ENJOY!

Thisis a recipe that I’ve used many times over the years and it hasalways been well liked. Originally (30 years ago!), it called for 2jars of Gerber Junior Food Pureed Apricots but those are no longeravailable. Through the years, I have pureed home canned apricots andstore bought ones as well. All seem to work as long as you drainmost of the juice from the canned apricots before pureeing them. Thebaby food used to come in 7 oz. Jars, so it was easy to use. Afterpureeing canned apricots, measure out 14 ounces for the cake andenjoy eating the rest! Sometimes, I have substituted applesauce forthe apricots; so don’t be afraid to experiment.