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Grape Cake

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“A different sort of cake. The batter is prepared and put in the pan and the grapes are distributed over top for baking. When I first saw this recipe I thought the grapes would either sink or burst and leak during the baking but they didn’t! Make sure the grapes are well dried off before placing on the cake. Measure the flour carefully and be careful not to over bake or the cake can turn out to be a bit dry. A lovely and different cake to serve with tea or coffee. I found this originally in a 1974 issue of Gourmet magazine. Try serving it with a sifting of icing sugar over the top or a dollop of vanilla yogurt or lightly sweetened whipped cream.”

Ingredients Nutrition


  1. Cream together the butter and the ¼ cup sugar. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla.
  2. In another bowl, beat egg whites until they hold soft peaks. Add the ½ cup sugar, 2 tablespoonfuls at a time and continue to beat until they hold stiff peaks.
  3. Stir one fourth of the whites into the yolk mixture and fold in the remaining whites. Sift the sifted flour over the mixture, folding it in gently.
  4. Transfer the batter to a buttered 8 inch round cake pan. Sprinkle the grapes over the top of the batter.
  5. Bake at 350 F for 35-40 minutes or until it is lightly browned and pulls away from the sides of the pan. Let the cake cool in the pan on a rack until barely warm. Makes 6 to 8 servings depending on how you cut it.

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