MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Individual Grape & Vin Santo Cakes
 Categories: Cakes, Desserts, Wine, Fruit
      Yield: 6 Servings
 
  1 1/2 c  All-purpose flour;
           - +1 tb,divided
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/4 lb Unsalted butter; softened
    2/3 c  Granulated sugar;
           - +2 tb, divided
      2 lg Eggs
      1 tb Orange zest; grated
    2/3 c  Vin Santo or
           - other sweet wine
  1 1/4 c  Seedless red grapes
 
  Equipment:

  jumbo/Texas muffin pan with 6 large (6 to 8 oz) cups
  (see note, below)
  
  Garnish: Confectioners sugar
  
  In these tender, elegant cakes, the Italian dessert wine Vin Santo
  contributes intoxicating flavor that's played up by the addition of
  plump grapes.
  
  Preheat oven to 375°F/190°C with rack in middle. Generously
  butter muffin cups and dust with flour, knocking out excess.
  
  Whisk together 1-1/2 cups flour, baking powder, baking soda, and
  salt.
  
  Beat butter with 2/3 cup granulated sugar using an electric mixer
  at medium speed until light and fluffy. Add eggs 1 at a time,
  beating well after each addition. Beat in zest.
  
  Add flour mixture in 2 batches alternately with wine, begin and end
  with flour and mixing until just incorporated.
  
  Toss grapes with remaining 1 tb flour, then fold into batter.
  
  Divide batter among muffin cups. Sprinkle with remaining 2 tb
  granulated sugar. Bake until golden and springy to the touch, 18 to
  20 minutes. Cool in pan 5 minutes, then loosen with a knife and
  remove.
  
  Cool to warm, 5 to 10 minutes more.
  
  Note:

  Cakes can be baked in 12 (1/3 to 1/2 cup) muffin cups. Baking time
  will be slightly shorter, 16 to 18 minutes.
  
  Recipe by Melissa Roberts
  
  Recipe FROM: Gourmet Magazine, Jan 2009
  
  Formatted by: Dave Drum, Dec 29, 2008
  
  Uncle Dirty Dave's Archives
 
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