Reyes Winery Muscat 2011 Lemon Cake with Reyes Winery Muscat 2011 Blueberry Jam Filling and a Reyes Winery 2011 Muscat Butter Cream Frosting

By Beth Heiserman

 

Ingredients for Cake

3 eggs

½ cup oil

½ cup Reyes Winery 2011 Muscat

½ cup water

¼ cup lemon juice

1 ½ cups of sugar

2 cups all purpose flour

½ tsp kosher salt

3 tsp of baking powder

1/2 cup of dried blueberries

Pam

 

Directions for Cake

 

1. Preheat oven to 350 degrees.
2. In bowl, sift flour, salt, and baking powder.
3. In another bowl, mix wet ingredients; eggs, oil, Reyes Winery 2011 Muscat, water, lemon juice and sugar.
4. Slowly add sifted dry ingredients to wet ingredients.
5. Add dried blueberries to batter.
6. Evenly place batter into 2 9” round pans sprayed with Pam.
7. Bake for approx 30 minutes.

 

Ingredients for Reyes Winery Muscat 2011 Blueberry Jam Filling

 

4 cups of blueberries, cleaned and stemmed

4 cups of sugar

1/3 cup of Reyes Winery 2011 Muscat

1 certo container

 

Directions for Jam

 

1. Pour sugar into large pot and cook over medium to high heat.
2. When sugar starts to melt and sides of pot, looks like it is a caramel color; add blueberries and pectin.
3. When it starts to boil, continue to cook until frothy.
4. When the back of the spoon looks like it is sticking to the back. (Take a finger and go down the back of the spoon, if you make a line and it feels thick, it’s done.) Turn off the heat.
5. Add Reyes 2011 Muscat.
6. Chill and then Spread between cooled cake layers.

 

Ingredients for Reyes Winery 2011 Muscat Butter Cream Frosting

 

2/3 cup of butter, softened

4 cups of powdered sugar

3 tbsp of Reyes Winery 2011 Muscat

1 tbsp of lemon juice

 

Directions for Frosting

 

1. In bowl, beat butter until fluffy (color will look lighter).
2. Slowly add 2 cups of powdered sugar.
3. After you have added 2 cups of powdered sugar, add Reyes Winery 2011 Muscat and lemon juice.
4. Add remainder of powdered sugar and mix until combined.
5. Cover cake with frosting and serve.