I will admit that 'grape' and 'cake' are not exactly two words you'd expect to see in the same sentence, much less as an actual cake combination! And yet, into the fray I go...
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| Grape cake |
I love to scour magazines for interesting recipes and then tweak them to suit the way we cook and serve. This one is adapted from Alexandra Guarnaschelli's recent recipe in Food Network Mag.
Without further ado...
Ingredients:
One box yellow cake mix, prepared as listed on box. (I make 2 cake rounds but you can make it in a square baking pan as well.) If you have time, make the cake from scratch, it's always better that way.
2 cups seedless red grapes, sliced in half (you can mix 'n' match red and green but don't use all green)
1/2 c honey
1 1/2 tbsp candied ginger
For the grape mixture: boil the honey about 3 minutes until it is dark and thickened.
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| Boiling honey |
Remove from heat. Add the ginger and grapes, stir to coat. We let this sit overnight. The grapes give up some moisture and the honey loses some of its overwhelming sticky sweetness. Your choice- serve immediately or wait it out!
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| Grapes mixed with honey and ginger |
Slice cake and drizzle grapes and honey over the top, sides and on the plate. Serves 16 with 2 cake rounds.
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| Grape cake (atop our new 'cancelled stamp' tablecloths) |
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032
2 comments:
As a secret "cake for breakfast" person, I was lucky enough to sample this at the "cedar" last Saturday. Yummm! So light & tasty and I still had lots of room for Rock's amazing Tuscan scrambled eggs!
Thanks Elin! Now we know the breakfast secret!
Monica
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