Grape Cake
The other day I added a story to the SOL posting queue (Donut Run) and marked, perhaps improperly, "food" as a story code. I hope no reader is badly misled. If there is sex with food, it happens shortly after the story ends. (How important are story codes in your decision to read a story? For that matter, what are the main reasons you choose or reject a story?)
In order to make up for any potential reader dismay, I am providing one of my favorite recipes, my grandmother's grape cake.
1. Cream two sticks of no salt butter with 1 cup sugar. I guess it doesn't have to be no salt butter. Two sticks is one-half pound. It works best if the butter is very soft before you start.
2. Beat in three large eggs.
3. Mix in one teaspoon vanilla extract.
4. Mix in two cups of sifted flour and ΒΌ teaspoon baking powder.
5. Spread batter over the entire bottom of a spring pan (ten inch or twelve inch). The pan should be thoroughly greased with butter first.
6. Press seedless grapes, red or green or both, into the batter. Cover the entire cake. If you don't have grapes, other fruit will work. Apples cut in smallish slices, for instance.
7. Bake in pre-heated 350 degree Fahrenheit oven for 40 minutes, or until top is golden brown.
8. Cool and then refrigerate. I like it best if it's been in the refrigerator overnight. It should keep for several days.
I've made a smaller cake using a seven inch spring pan (seven and a half or eight inch should work) by halving the recipe (using two eggs, but all the vanilla extract and baking powder).