Fall Muscadine Cake

 

We are barreling towards the official end of summer - Labor Day weekend. I've been enjoying heirloom tomatoes in Caprese salad, and lots of other summer garden pleasures from a nearby farmers market.  Since we are in a covid lockdown, our wedding season has pretty much been postponed, but I have enjoyed this time by puttering in the garden and cooking more that ever.  One of our local markets has really stepped up its game, and is having some wonderful chef cooking events to inspire us. I came home with a bag of the most luscious sweet corn, fresh peaches and put some in the freezer for winter. But in September, it is time for the muscadine grapes to start ripening and I decided to try to make the Post Family Muscadine cake  

...And it is so easy to put together. Read all about it in this post. 

CONTINUE READING

I had in my pantry stash a bottle of 

Post Muscadine Grape Juice

 and decided to try out the 

Post family recipe for Muscadine cake ! 

These easy-to-grow grapes are great eaten straight off the vine 

or when made into jams, preserves or simple grape juice.  

In our back pasture,  a few wild muscadine  
grapes grow on the vine,
 but the deer seem to love them as much as we do. 

Whether deep red or greenish-bronze, 

the large, tough-skinned grapes 

known as muscadines love 

the southern humidity and growing climate. 

The muscadines come into season along with figs 

and even make for a pretty fall wedding cake. 

 Here a simple cream cheese icing slathered onto 

the "Naked cake " 

makes a spectacular special presentation.

Simple Muscadine Cake 

1 Box yellow cake mix

one 4 ounce box instant vanilla pudding

1 stick butter

4 eggs

1 1/4 cups white muscadine juice

Heat oven 350º

Mix in large bowl, the dry ingredients of the cake mix, and the pudding mix. butter, eggs and muscadine juice.  Beat 4 minutes with a mixer. Pour batter into a 13 " x 9" cake pan. 

Bake 45-50 minutes until toothpick comes out clean.

Allow to cool while you make a glaze topping. 

For the Glaze:

4 Tablespoons of white muscadine juice

1 1/4 cups powdered sugar. 

Whisk powdered sugar and muscadine juice together in small bowl. Use a toothpick to poke holes in the top of the cake, drizzle the glaze over the top. 

Too, I like using a round cake pan, for the cakes look pretty on the cake stand .

I have used a cast iron skillet too, to make the cake...works great!

Ready for  the start of a wedding season again this year

 that will be on a much smaller scale,

 but our summer has ended quite sweet! 

Welcome Fall, 2020 .... Hugs!

Pssst: Did you know Alda's Magnolia Hill  is on Instagram? 

You’ll find me on Instagram here:  Alda's Magnolia Hill 

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