Merlot Pound Cake

Photo & Recipe Credit @sherisilver sherisilver.com

Ingredients

For the cake:

1 cup granulated sugar

8 tablespoons unsalted butter, at room temperature

3 large eggs, at room temperature

1/2 cup whole milk, at room temperature

1 teaspoon OliveNation Organic Vanilla Bean Paste

1 1/2 cups all purpose flour

3 tablespoons OliveNation Merlot Grape Seed Powder

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

For the glaze:

1 1/2 cups confectioner’s sugar

1 1/2 tablespoons OliveNation Merlot Grape Seed Powder

2 – 4 tablespoons whole milk

Directions

Make the cake:

Pre-heat the oven to 350 degrees Fahrenheit. Line a 9x5 loaf pan with parchment paper, leaving an overhang on all sides. In a large bowl, beat the sugar and butter till light and fluffy. Add the eggs, one at a time and beat. Beat in the vanilla bean paste. In a separate bowl whisk the flour, grape seed powder, baking powder and salt. Add to the butter mixture in 3 additions, alternating with the milk and starting/ending with the flour mixture. Pour the batter into pan. Bake for 50 – 60 minutes. Cool for 15 minutes. Then remove from the pan and cool on a wired rack

Make the glaze:

Whisk the confectioner’s sugar and grape seed powder in a medium bowl. Add the milk, 1 tablespoon at a time, until a thick but pourable glaze is achieved. Pour over the cake and smooth with a small angled spatula, covering the top and sides. Let set completely. Garnish with the grapes and thyme leaves, if using.