Tested till perfect French Grape Harvest Cake

French Grape Harvest Cake

This light moist cake is simple and impressive. No Muscat de Beaumes-de-Venise? Try a late-harvest Riesling, Vidal or even white grape juice. The smaller the grape the better, with Champagne grapes being the best choice. Be sure they are dry before using.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: September 2007

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10


  • 2 2eggeggs
  • 3/4 cup 3/4cupgranulated sugar
  • 1/3 cup 1/3cupbutter, softened
  • 1/4 cup 1/4cupextra virgin olive oil
  • 1/2 tsp 1/2tspvanilla
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspbaking soda
  • 1-1/2 tsp 1-1/2tspgrated lemon rind
  • 1-1/2 tsp 1-1/2tspgrated orange rind
  • 1 cup 1cupMuscat de Beaumes-de-Venise, or other Muscat wine
  • 2 cups 2cupssmall seedless red grapered grapes, (about 10 oz/300 g)
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Grease 9-inch (2.5 L) springform pan. Line bottom with parchment paper; grease paper. Set aside.

In bowl, beat eggs with all but 2 tsp (10 mL) of the sugar until light; beat in butter, oil and vanilla until smooth.

In separate bowl, whisk together flour, baking powder, salt and baking soda; whisk in lemon rind and orange rind. Stir into egg mixture alternately with wine, making 3 additions of flour mixture and 2 of wine. Scrape into prepared pan, smoothing top.

Bake in centre of 350°F (180°C) oven for 10 minutes. Sprinkle with grapes; sprinkle with remaining sugar. Bake for 45 to 50 minutes or until deep golden and tester inserted into centre comes out clean.

Let cool in pan on rack for 5 minutes. Run knife around edge; release pan side. Let cool completely. (Make-ahead: Cover and store at room temperature for up to 3 days.)

Nutritional Information Per serving: about

cal 227 pro 3g total fat 8g sat. fat 4g
carb 36g fibre 1g chol 53mg sodium 234mg

% RDI:

calcium 3 iron 9 vit A 7 vit C 5
folate 20
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