Robin shares retro recipe for ‘Grapelade Cake’

February 26, 2024

WGN Morning News’ Robin Baumgarten is back in the kitchen! She’s up to her old tricks with some retro recipes.

Today, she’s cookin’ up a


  • 3 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2/3 cup vegetable shortening
  • 1 1/2 cups sugar
  • 3 eggs, well beaten
  • 1 1/4 cups Welch’s Concord Grape Jame
  • 1 cup sout milk or buttermilk
  • Coconut


In a bowl, sift together flour, baking powder, soda, salt and spices. Cream shortening until soft and smooth.

Gradually add sugar, continuing to beat until very fluffy.

Beat in eggs and grape jam.

Add flour mixture alternately with sour milk, mixing after each addition, until mixture is smooth.

Turn into 3-9 inch greased floured layer cake pans and bake in preheated moderate oven (350 degrees) about 30 minutes.

Put layers together using a butter or boiled frosting as filing.

Frost cake on top with same icing.

Garnish with lavender coconut.

(Serves 8-10)

Lavender coconut directions

  • Tint coconut with a few drops of Welch’s frozen concentrated Concord Grape Juice, thawed and undiluted.
  • Mix with a spoon to blend.

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