Preheat oven to 350 degrees. Grease a 9 x 12 inch baking pan. Wash grapes and pinch stems off. Cook in heavy sauce pan until pulp is soft; run through a sieve or cheesecloth to remove seeds, if necessary. Place grape pulp into saucepan, add skins and ¾ cup sugar; cook until skins are tender (about 15 minutes). You should have about 2 cups of pulp.

Sift dry ingredients into mixing bowl. Add shortening, ½ cup milk, eggs and vanilla; beat 2 minutes. Add remaining milk; beat 30 seconds. Pour into prepared pan. Spread grape mixture over top of batter. NOTE: Grape layer will sink to the bottom during baking. Bake 45 minutes. Serve warm with whipped cream, if desired. Makes 12 servings. From Sandy Pruden

  • 2 lbs. red grapes, seeded or seedless
  • ¾ cup sugar
  • 1 tsp. salt
  • 2 ¼ cup cake flour
  • 1 1/3 cups sugar
  • 2 ½ tsp. baking powder
  • ½ cup shortening 1 cup milk
  • 1 tsp. vanilla
  • 2 eggs