2 cups (500 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

1/2 teaspoon (2.5 ml) salt

1/2 cup (125 ml) unsalted butter, softened

3/4 cup (180 ml) sugar

1/4 cup (60 ml) vegetable oil

Grated zest of 1 orange

1 teaspoon (5 ml) vanilla extract

2 eggs

1 cup (250 ml) sweet Muscat wine

2 cups (500 ml) red seedless grapes

2 tablespoons (30 ml) honey

With the rack in the middle position, preheat the oven to 180°C (350°F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper and butter.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, with an electric mixer, cream the butter with the sugar, oil, orange zest and vanilla. Add the eggs, one at a time, beating until smooth. With the mixer on low speed, add the dry ingredients, alternating with the wine.

Using a spatula, fold half the grapes into the batter.

Scrape the batter into the pan. Arrange the remaining grapes on top, pressing them lightly into the batter. Bake until a toothpick inserted in the centre comes out clean, about 70 minutes.

Let cool slightly. Unmould and finish cooling on a cake rack.

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