Mayflower Grape Cake

Course : Cakes
Serves: 2 layer cake
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1/2 Cup shortening
1 1/2 Cups sugar
3 Cups flour
1 Tablespoon baking powder
3/4 Teaspoon salt
1/2 Cup milk
1/2 Cup water
1 1/2 Teaspoons vanilla
4 large egg whites
1 cup sugar
1/4 Cup plus 2 tablespoons cornstarch
1/2 Teaspoon salt
1 cup grape juice
1 cup water
1/2 Cup lemon juice
2 Tablespoons butter
1 1/2 Cups sugar
2 large egg whites
1/4 Cup plus 2 tablespoons grape juice
1 Teaspoon corn syrup

Preparation / Directions:

Cream shortening; gradually add sugar beating well. Combine flour, baking powder and salt; set aside. Combine milk and water. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350' for 25 minutes or until a wooden toothpick inserted comes out clean. Cool in pans for 10-15 minutes; remove from pans and let cool completely. Split each layer horizontally and spread Grape Filling between layers, reserving 1/2 cup Grape Filling. Spread Grape Frosting on top and sides of cake. Drizzle top of cake with reserved filling. GRAPE FILLING Combine sugar, cornstarch, salt, grape juice and water in a medium saucepan, stirring well. Bring mixture to a boil over medium heat and boil for 1 minute, stirring constantly. remove from heat; add lemon juice and butter, stirring until well blended. Cool. GRAPE FROSTING Combine sugar, egg whites (at room temperature), grape juice and syrup in the top of a large double boiler. Beat on low speed of electric mixer until well blended. Place over boiling water; beat constantly on high speed about 7 minutes or until stiff peaks form. Remove from heat and beat until frosting is thick enough to sprea


Nutritional Information:

5976 Calories (kcal); 133g Total Fat; (19% calories from fat); 66g Protein; 1152g Carbohydrate; 79mg Cholesterol; 4793mg Sodium

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