Best 3 Aces Ruby Red Grapefruit And Orange Cake By Melissa Winner Recipes

Indulge in a delightful culinary journey with Melissa Winner's Aces Ruby Red Grapefruit and Orange Cake. This tantalizing treat combines the vibrant flavors of ruby red grapefruit and oranges, resulting in a burst of citrusy goodness. The moist and fluffy cake is infused with the tangy zest and sweetness of these fruits, creating a perfect balance of flavors. Melissa's recipe offers a step-by-step guide to achieve a golden-brown crust and a tender, flavorful crumb.

Alongside this citrusy delight, the article also features an array of tempting recipes that explore the versatility of ruby red grapefruit and oranges. From the refreshing Ruby Red Grapefruit and Orange Salad with Mint to the zesty Ruby Red Grapefruit and Orange Marmalade, each recipe captures the unique characteristics of these citrus fruits. Discover the vibrant Ruby Red Grapefruit and Orange Smoothie, a healthy and energizing start to your day, or relish the tangy-sweet Ruby Red Grapefruit and Orange Salsa, a perfect accompaniment to grilled meats or fish.

Check out the recipes below so you can choose the best recipe for yourself!

ACE'S RUBY RED GRAPEFRUIT AND ORANGE CAKE BY MELISSA WINNER

Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner image

Entered for safe-keeping. From Melissa Winner, Gulfport, MS, as entered in Cuisinart Stand Mixer competition, and later entered on Food Network's Ultimate Recipe Showdown as Ruby Red Grapefruit Cake. I prefer a glaze such as this on my Bundt cakes, so no refrigeration is needed, although Paula Deen likes a cream cheese frosting on hers (see Recipe #324804). This can also be made as two 9-inch layers, which would work better with the cream cheese frosting. Ms. Winner recommends serving with dreamsicle ice cream and a sprig of mint.

Provided by KateL

Categories Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 19

Ingredients

Baker's Joy (or use Recipe #78579 #78579) or nonstick baking spray with flour, as needed (or use Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579)
2 1/2 cups flour, sifted
2 cups white sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
1 cup canola oil
1 banana, smashed
1/2 cup ruby red grapefruit juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest
1/4 cup grapefruit juice
2 cups confectioners' sugar
1 tablespoon orange zest
1 tablespoon grapefruit zest
1/4 cup pecans, finely chopped

Steps:

PREPARE BUNDT CAKE:.
Preheat oven to 350 degrees Fahrenheit. Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Recipe #78579.
Sift together flour, sugar, baking powder, baking soda and salt.
Then put mixture into a stand mixer add eggs, and mix until combined.
Then add oil; mix until blended.
Next add grapefruit juice, orange juice, and banana, and mix until smooth and creamy.
Add sour cream and zests; just mix until combined and smooth.
Put cake batter into the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it.
PREPARE GLAZE:.
Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
Stir in zest and pecans.
Pour glaze on partially cooled cake.
Let cool about 1 hour and serve.

Nutrition Facts : Calories 582.1, Fat 27.7, SaturatedFat 5.8, Cholesterol 66, Sodium 294.8, Carbohydrate 80.2, Fiber 1.4, Sugar 56.9, Protein 5.7

RUBY RED GRAPEFRUIT CAKE

Ruby Red Grapefruit Cake image

Provided by Food Network

Categories dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

Nonstick baking spray
2 1/2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
1 cup canola oil
1/2 cup freshly squeezed ruby red grapefruit juice
1/2 cup freshly squeezed Florida orange juice
1 banana, smashed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest
Glaze sauce, recipe follows
1/4 cup grapefruit juice
2 cups confectioners' sugar
1 tablespoon orange zest
1 tablespoon grapefruit zest
1/4 cup finely chopped pecans

Steps:

Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
This could be a layer cake with cream cheese icing.
Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

RUBY GRAPEFRUIT GRANITA

Ruby Grapefruit Granita image

A granita can be made from any kind of fruit juice of your liking and makes a refreshing dessert in any season. Including a bit of grapefruit pulp here makes this rendition burst with bright flavor.

Provided by David Tanis

Categories ice creams and sorbets, ice dishes, dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 3

Ingredients

6 medium ruby red grapefruits
1/2 cup granulated sugar, or less to taste
Orange flower water, for finishing (optional)

Steps:

Halve the grapefruits crosswise, and squeeze juice into a large wide bowl, allowing any pulp to fall in. Use a teaspoon to pluck out any seed or pith in the bowl.
Whisk in sugar until completely dissolved. Pour mixture into a low baking dish to a depth of 1/2-inch. (A 9-by-13-inch baking dish will work.) Place the dish in the freezer for at least 4 hours or overnight, until frozen solid. The frozen mixture will look like packed snow.
Use a fork to smash the frozen mixture into rough chunks and transfer to 6 serving glasses. Place glasses in the freezer until serving time. If desired, add 1/2 teaspoon orange flower water per glass.

Tips:

Prep the Grapefruits and Oranges: Before starting, scrub the grapefruits and oranges thoroughly to remove any dirt or residue. Use a sharp knife to remove the zest from each fruit, avoiding the bitter white pith.
Creaming the Butter and Sugar: For a fluffy and tender cake, make sure to cream the butter and sugar until light and fluffy. This will incorporate air into the mixture, resulting in a more voluminous cake.
Adding the Eggs: To avoid curdling, add the eggs one at a time, beating well after each addition.
Folding in the Dry Ingredients: Use a spatula to gently fold in the dry ingredients to prevent overmixing. Overmixing can result in a tough, dense cake.
Baking the Cake: Bake the cake in a preheated oven to ensure even cooking. Check the cake for doneness with a toothpick inserted into the center; it should come out clean or with just a few moist crumbs attached.

Conclusion:

Melissa Winner's Aces Ruby Red Grapefruit and Orange Cake is a delightful treat that combines the vibrant flavors of grapefruit and oranges into a moist and tender cake. With its bright citrus flavors and subtle sweetness, this cake is perfect for any occasion. Whether you're looking for a refreshing dessert after a summer meal or a sweet treat to serve at a special gathering, this cake is sure to impress. The addition of cardamom adds a unique and aromatic touch that elevates the cake to a new level. So, gather your ingredients, preheat your oven, and embark on a journey to create this culinary masterpiece.