Red grape, polenta, and olive oil cake from Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-to-the-Last-Crumb Treats by Lauren Chattman

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Notes about this recipe

  • eliza on November 06, 2022

    This recipe also appeared on the Fine Cooking website (now gone,sadly) and I made it with Concord grapes. I agree with the other reviewers, delicious cake, very easy to make. The grapes in it are very tasty, and I like that it’s an olive oil cake. Made 2 smaller cakes and froze one, which worked well.

  • fultre on October 18, 2022

    Chose this recipe to use up a grape windfall, as our neighbors generously shared with us this fall. Agree with Zosia, surprising flavors, delicious, and simple to make. B loved it. Will try increasing grapes next time by 1.5. Don’t know if it is a long keeping cake as advertised by the cookbook title, since we finished it in a day.

  • Zosia on May 23, 2017

    Really delicious, moist cake and easy to put together too. The grapes were such a surprise. Their flavour intensified during baking but they retained their juiciness. I appreciated the direction to add half the grapes part way through baking so they wouldn't all sink to the bottom.

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