Moscato Pound Cake with Grape Glaze

Make the Cake

1. Preheat oven to 300°F. Butter and flour a 10-inch (14-cup) Bundt pan; set aside. Stir together Moscato, lemon juice, and vanilla in a small bowl; set aside.

2. Beat butter in a stand mixer fitted with the paddle attachment on medium speed until pale yellow and creamy, about 5 minutes. Gradually add sugar and salt, beating until light and fluffy, about 5 minutes, stopping to scrape sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition and stopping to scrape sides of bowl as needed. Reduce mixer speed to low; gradually add flour alternately with Moscato mixture, beginning and ending with flour, beating until blended after each addition. Spoon batter into prepared Bundt pan, and smooth top.

3. Bake in preheated oven until a wooden pick inserted into cake comes out clean, 1 hour and 40 minutes to 1 hour and 50 minutes. Let cake cool in pan 15 minutes. Remove cake from pan; let cool completely on wire rack, about 2 hours.

Make the Grape Glaze

1. Process grape slices and 1/4 cup powdered sugar in a spice grinder or food processor until a fine powder forms, about 30 seconds. Sift through a fine wire-mesh strainer into a small bowl; discard any clumps. Whisk 2 tablespoons Moscato or lime juice, salt, and remaining 3/4 cup powdered sugar into grape powder. Whisk in remaining 1 1/2 teaspoons Moscato or lime juice, 1/2 teaspoon at a time, until glaze reaches desired consistency. Spoon grape glaze over cake. Let cake stand until grape glaze hardens, about 15 minutes.

Make Ahead

Cake can be made and glazed up to 1 day ahead and stored in an airtight container at room temperature.

Note

Find freeze-dried grapes in the produce section of the supermarket or online at nuts.com.