Regarding the shortening: would it be worth it to replace it with
butter? I suppose I could use a little extra butter (to compensate for
the lower fat content) and cut back a little on the milk.


Concord Grape Cake
Grape layer sifts through batter and will be on the bottom. This works
well with sweetened sour cherries, peaches or plums.
2 lb. Concord grapes
3/4 c. sugar
2 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 1/3 c. sugar
1/2 c. shortening
2 eggs
1 c. milk
1 tsp. vanilla

Wash grapes and separate skins from pulp. Cook pulp until softened,
about 5 minutes. Put through sieve to remove seeds. Add skins to pulp.
Stir in 3/4 cup sugar and cook until skins are tender, about 15 minutes.
There should be about 2 cups of this grape mixture.

Sift flour with baking powder, salt and sugar into bowl. Add
shortening, 1/2 cup of the milk, egg and vanilla. Beat 2 minutes at low
speed on electric mixer or 300 strokes by hand. Add remaining milk and
beat 30 seconds or 75 strokes.

Pour into well greased 9 x 12 x 2-inch pans. Spread grape pulp over top
of batter. Bake in preheated oven at 350 degrees for about 45 minutes or
until cake tests done.

Yields 12 servings

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