Comments

hi Meg,
that's a very pretty cake! just looking at your photos I can almost taste the subtle muscat in the delicate crumb. nice!

Posted by Renee on 18 April 2004 8:23PM

This looks fantastic, Meg! Incredibly pretty :) I've never come across a cake with whole grapes baked in, so I'll be trying this at some point in the next few months (I'm all sugared out just now).

Posted by Angela on 18 April 2004 10:05PM

Thanks Renee and Angela! We've eaten quite a few slices of the cake over the last 24 hours, and it is still pretty good. I do think it was best in the first couple of hours out of the oven though.

Posted by Meg on 19 April 2004 11:57PM

Hi Meg-
what a pretty cake. ive never had cake with grapes in it before I will have to try this. Nancy Silverton has a recipe for a bread with grapes in it, and in her bread book she uses grapes for making her starter. This is a great new avenue to explore since I only ever eat grapes off the stem. Anyway, lovely idea and the cake really turned out so pretty.

Posted by Deb on 20 April 2004 1:11AM

Hi meg
that one looks really nice, I have had one similar with whole plums in it, it was served warm with yoghurt...yummmm!

how about a post sailing recipe to give warmth and energy?

Posted by Cheryl on 6 May 2004 4:36PM

Thanks Deb! I have seen you mention that bread starter in you blog before, and I'm intrigued!

Plum cake sounds lovely, Cheryl - only problem is getting enough plums ripe at the same time! I will have a think about warming post-sailing food. The tart I had at your place last time did the job very well though!

Posted by Meg on 9 May 2004 10:07PM

I took the liberty of making this cake using blueberries & cranberries for the fruit, and chardonnay for the wine. Weird, but that's all I had on hand and I needed cake. It was *really* boozey the first day (but tasty!) and as it aged it mellowed out nicely. Very good for tea, or breakfast, when you're looking for something that's not too sweet. I'm going to try it again with some mix of liquers instead of straight wine. Thanks for the great recipe and great site!

Posted by on 29 July 2004 5:29PM

That's interesting, Katie. It'll be a lot sweeter if you do make it with sweet wine or liqueurs, but I bet the combination you made would also work really well. I love experimenting!

Posted by Meg on 30 July 2004 8:15AM

when you do sugared grapes with the egg whites and put them on a wedding cake are they eddiable or not please asap

Posted by on 7 October 2005 7:48PM

when you do sugared grapes with the egg whites and put them on a wedding cake are they eddiable or not please asap

Posted by on 7 October 2005 7:49PM