ITALIAN FRESH PURPLE GRAPE CAKE RECIPE | ALLRECIPES
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 European Italian
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 9-inch springform pan
Number Of Ingredients 12
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, CarbohydrateContent 56.4 g, CholesterolContent 83.4 mg, FatContent 19.3 g, FiberContent 1.6 g, ProteinContent 5.9 g, SaturatedFatContent 6.9 g, SodiumContent 123.1 mg, SugarContent 30.6 g
SO SIMPLE COWBOY CAVIAR RECIPE - FOOD.COM
Had this at a potluck picnic and it was wonderful. I sought out the woman who made it and got the recipe. The secret is to drain it before serving so it isn't swimming in dressing. Serve with tortilla chips. I use cider vinegar but feel free to use white, red, raspberry or any other flavor of your choice. Can sizes are given for the current commonly available sizes in the US. Adjust ingredients for your taste. Times do not include marinate or draining time.
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 8 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- In small saucepan, combine oil, sugar and vinegar.
- Heat and boil 1 minute and then cool completely.
- In large bowl, combine beans, peas, corn, peppers and onions.
- Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat.
- Cover and marinate overnight.
- Drain for 2-3 hours before serving.
Nutrition Facts : Calories 191.4, FatContent 7.4, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 81.6, CarbohydrateContent 26.2, FiberContent 5.9, SugarContent 7.4, ProteinContent 6.2
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