Back Road Harvest Cake
From Steambeat 13 years ago
- 45-60 minutes to make
- Serves 12
This weekend after a fishing excursion at the Amistad Reservoir I found myself traveling the back roads an hour north of Del Rio with a friend searching for a vineyard owned and operated by her aunt and uncle. The vineyard, and gorgeous Spanish colonial revival home on it, is the family property of the Elizondos, a near always cheerful couple in their autumn years; who with a few hired hands work the property today, just as it had been by Mr. Read more Elizondo’s parents. However when their eldest decided he was moving his law practice upstate it was a devastating blow, Mr. Elizondo explained between puffs of his Romeo Y Julieta. He feared that without someone to pass the vineyard onto eventually it would fall fallow and ultimately the lands sold. But luckily his youngest daughter, Julie, showed an interest in the life she had always grown up with, and now a middle aged woman with an Agronomy degree from Texas A&M she balances managing the small vineyard for her parents and working for the Texas Department of Agriculture. Julie is a stern faced woman who has spent most of her life under the Texas sun, its rays darkening her skin to a coppery olive and bleaching her near permanently pony tailed hair a shade shy of blond. Unmarried and hard edged I was surprised the delicious harvest cake that her mother served along with iced tea was actually her creation. I nervously praised it and her baking skills, to which she simply nodded as way of thanks. However when we where getting ready to leave I was pleasantly surprised when she handed me an index card with the recipe neatly handwritten in efficient print. That’s the south for ya. See less
Ingredients
- 2 large eggs shopping list
- 2 cups flour shopping list
- 2 cups red grapes shopping list
- 1 1/3 cup sugar shopping list
- 1/3 cup melted butter shopping list
- 1/3 olive oil shopping list
- 1/2 vanilla extract shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp baking soda shopping list
- 2 tpsp grated orange peal shopping list
- 1 1/2 cups Riesling shopping list
- (optional) shopping list
- You can use grape juice instead of the booze if your so inclined. shopping list
How to make it
- Beat together eggs butter oil vanilla and all but 1/3 cup sugar.
- In a separate dish mix flour, baking powder, and baking soda.
- Add to egg mixture alternating with 1 cup of grapes, zest, and wine.
- Pour into a large paper bottomed and greased pan. Cook for 15 minutes at 350. Cover in remaining grapes and sugar. Bake for 50 additional minutes.
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The Rating
Reviewed by 1 people-
Great story and great recipe... I, too, wonder about a Bundt, here, but not with the grapes on top.... hmmmm.... :)
keni
in Sweet Home loved it
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Okay... finally got the chance to make this, steambeat. :) I was very intrigued by the ingredients and the history. :) I decided against the bundt cake cus of the grape thing... I made it in 3 small cake pans, because I had them. :) I used red gra...more
keni
in Sweet Home loved it
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