Recipes Desserts Cake Moscato Pound Cake with Grape Glaze Be the first to rate & review! A dream of reuniting with friends and loved ones in 2021 for a Juneteenth celebration inspired writer Nicole A. Taylor's recipe for Moscato Pound Cake with Grape Glaze. Moscato gives this cake a lighter, more tender crumb than a typical pound cake while also imparting a subtle sweetness. Freeze-dried grapes bring vibrant color to the glaze. If you like, you can substitute lime juice in place of Moscato in the glaze for a brighter pink color. By Nicole A. Taylor Published on May 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea Active Time: 20 mins Total Time: 4 hrs 30 mins Yield: 10 to 12 Ingredients Cake 2 cups unsalted butter (16 ounces), at room temperature, plus more for Bundt pan 4 cups all-purpose flour (about 17 ounces), plus more for Bundt pan ¾ cup (6 ounces) Moscato d'Asti 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 3 cups granulated sugar 1 teaspoon fine sea salt 6 large eggs, at room temperature Grape Glaze ½ cup freeze-dried seedless red grape slices (about 1 ounce) 1 cup powdered sugar (about 4 ounces), divided 2 tablespoons plus 1 1/2 teaspoons (1 1/4 ounces) Moscato d'Asti or fresh lime juice, divided 1 pinch of fine sea salt Directions Make the Cake Preheat oven to 300°F. Butter and flour a 10-inch (14-cup) Bundt pan; set aside. Stir together Moscato, lemon juice, and vanilla in a small bowl; set aside. Beat butter in a stand mixer fitted with the paddle attachment on medium speed until pale yellow and creamy, about 5 minutes. Gradually add sugar and salt, beating until light and fluffy, about 5 minutes, stopping to scrape sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition and stopping to scrape sides of bowl as needed. Reduce mixer speed to low; gradually add flour alternately with Moscato mixture, beginning and ending with flour, beating until blended after each addition. Spoon batter into prepared Bundt pan, and smooth top. Bake in preheated oven until a wooden pick inserted into cake comes out clean, 1 hour and 40 minutes to 1 hour and 50 minutes. Let cake cool in pan 15 minutes. Remove cake from pan; let cool completely on wire rack, about 2 hours. Make the Grape Glaze Process grape slices and 1/4 cup powdered sugar in a spice grinder or food processor until a fine powder forms, about 30 seconds. Sift through a fine wire-mesh strainer into a small bowl; discard any clumps. Whisk 2 tablespoons Moscato or lime juice, salt, and remaining 3/4 cup powdered sugar into grape powder. Whisk in remaining 1 1/2 teaspoons Moscato or lime juice, 1/2 teaspoon at a time, until glaze reaches desired consistency. Spoon grape glaze over cake. Let cake stand until grape glaze hardens, about 15 minutes. Make Ahead Cake can be made and glazed up to 1 day ahead and stored in an airtight container at room temperature. Note Find freeze-dried grapes in the produce section of the supermarket or online at nuts.com. Rate it Print