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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Concord Grape Jam / Syrup

Let me start by saying I know nothing about making jam. It's obvious because if I did then this recipe would have set the way it was supposed to.

I looked up several recipes for grape jam. Some of them said to separate the skins from the grapes and cook them separately. I don't really understand that because in the end, you're going to mush them all through a sieve anyway. I went with the idea that it should be equal parts grapes and sugar - simple and old fashioned. I cooked the grapes with the skin on. 

Some recipes also called for pectin. I decided not to use it. My jam turned out to be a thick syrup. I think the problem was that I didn't boil it long enough.

I'm not experienced in jam making and I'm sure I broke all the jam making rules, but I had a great time with this and the end result was delicious! These concord grapes are in season right now so I had to do something with them. The syrup is sweet and sour. It would be great drizzled in crepes, on toast, or even waffles!

If you want to preserve this you could process the jars in a large pot of boiling water. We started eating ours the next day (you can give it away, too!).

I got 4 jars from this recipe in assorted sizes. I save jars from pickles and condiments and I sterilised them (after removing the labels).

Finished syrup.

We visited a farm over the weekend.
Here are the yummy grapes they had growing there.

You can see how grainy the sugar is.

Simmering away. It's clear now.
All the sugar has melted and the grapes are getting soft.

Straining the syrup.

Concord Grape Jam / Syrup

  • concord grapes, removed from the stems and rinsed
  • white sugar
  • lemon rind
  1. Take equal parts grapes and sugar (I used 5 cups of each) and put them in a pot. Use a vegetable peeler and slice of 2 pieces of lemon rind. Add it to the pot. Set the pot on the stove over medium high heat and stir it up. At first it will look strange but the sugar and grapes will soon start to melt together and it will become liquid. Reduce the heat to medium and simmer for 30 minutes. If you simmer it for 45-60 minutes I assume it might actually set into a jam.
  2. Remove the lemon rind and strain the jam through sieve pushing it through with a spatula.
  3. Transfer the hot syrup (carefully) to the sterilized jars and set aside overnight to cool completely. I covered them with a towel in case any fruit flies thought they might get a midnight snack. Put the lids on the next day and refrigerate. It will still thicken slightly once refrigerated.


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