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.

Nicole A. Taylor
June 2021

Gallery

Credit: Photo by Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea

Recipe Summary test

active:
20 mins
total:
4 hrs 30 mins
Yield:
10 to 12
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Ingredients

Cake
Grape Glaze

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.

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  • 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.

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