Mad grape cake lived up to its name

This recipe was sitting in my ?not posted? folder for a long time and I had completely forgotten about it. When I was doing housekeeping on my laptop this morning, I found it. Tell me this is not a sign of old age. LOL!

The grapes used in this recipe were part of a gracious fruit basket gift from Reese of Reese Kitchen when she came to lunch at my home a few months ago. (Do drop by her blog to see all her mouth-watering bakes). A few days after the lunch meet, the grapes had begun to look unnoticed as just Mum & I were home. I began to look at grape recipes in the hope to find one that I could use up all the grapes in one go. BINGO!! I found this cake recipe submitted by Sharlene. This is the most simple cake to bake that uses lots of grapes. Yes, LOTS! 500gm! The only tedious thing to do is to remove the skin from each grape. I googled on what is the best way to peel the skin. I found a method to do so. Click here if you are interested to know. After a boring half hour peeling off the skin from each grape (YAWN), it was painfully accomplished. The rest that needed to be done was a no brainer. What I like about this recipe is, there is no oil, shortening or butter used and and it also featured much less sugar than many other cake recipes. One might expect the cake to be dry and dense without any fat used but surprisingly it came out moist and tasty. This is one healthy cake to bake if you want one that is low in sugar and calories. Equally surprising was that my mum loved it. I will definitely make this for her again because I know why she enjoyed this cake so much. She does not take any butter or any food with butter as an ingredient. So this one is her kind of cake.

Adapted from Sharlene?s recipe

2 eggs
3/4 cup castor sugar
1 tsp Vanilla Essence
1 lemon - rind and juice
1 1/2 cups self-raising flour
500 grams grapes (seedless and remove skin)

Preheat oven to 200 deg C. Beat eggs, sugar and vanilla essence, lemon rind and juice until thick. Add sifted flour. Stir until evenly mixed. Gently stir in grapes. Put in a greased and floured 23cm round tin. Reduce oven to 180 deg C and cook approximately 30-40 minutes. Leave for 3 minutes before turning out. Dust with sifted icing sugar.
Note: For those who do not mind the calories, serve with whipped cream or vanilla ice cream.



Not need to peel grapes, as long as they are seedless the cake still turns out moist and yummy. Everyone loves it.

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