PINK GRAPEFRUIT CAKE
We have been blessed with a load of fresh ruby red grapefruit from South Texas. I found this recipe in a citrus juicer instruction pamphlet. This is delicious!
Provided by Judy Reed
Categories Cakes
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350F. Butter and flour a 10-inch tube or Bundt pan. Put the flour, baking soda and salt in a medium bowl and stir to blend; reserve.
- 2. Put the zest, 2 1/2 cups of the granulated sugar, and the butter in a large bowl. Using a hand mixer, mix the sugar, butter and zest on low speed for 30 seconds to combine. Mix on medium speed until creamed and light- about 3 1/2 to 4 minutes. Scrape the bowl.
- 3. Add the eggs, yogurt, and extracts; mix on low speed until well blended, about 1 minute. Scrape the bowl.
- 4. Add the dry ingredients and mix on low speed for 30 seconds. Scrape the bowl and mix until completely blended, about 30 to 40 seconds. Transfer the batter to the prepared pan and spread evenly. Bake in the preheated 350F oven until a tester inserted in the center comes out clean, 65 to 75 minutes.
- 5. While the cake is in the oven, prepare the syrup by combining 1/2 cup of the grapefruit juice with the remaining 1/2 cup of granulated sugar in a small saucepan. Cook over medium heat until the sugar is dissolved, 3 to 5 minutes; keep warm and reserve.
- 6. Cool cake in pan on a rack for 5 minutes, then turn out onto the rack; wash and dry the pan. Prick the top and sides of the cake with a cake tester and return it to the pan. Prick the bottom of the cake with the cake tester. (I copied this directly as it was written, but I don't know why we are taking the cake out, pricking it, and putting it back in the tube pan. The point is to get the syrup into the cake, and if you know a better way, I think you can figure it out.)
- 7. Pour the warm grapefruit syrup slowly over the cake, allowing the cake to absorb the syrup. When the syrup has been absorbed, turn the cake out onto the rack to cool completely.
- 8. Combine the powdered sugar with the remaining grapefruit juice and stir until blended and smooth. Drizzle the pink grapefruit glaze over the cooled cake. Let rest 30 minutes before cutting.
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Byjed Byjed
[email protected]This is the best grapefruit cake I've ever had! I will definitely be making it again.
Malik zareef
[email protected]This cake is just okay. It's not as moist as I would have liked, and the grapefruit flavor is a bit too subtle.
Ayaan ali
[email protected]I'm not sure what went wrong, but my cake came out dry and crumbly. I think I might have overmixed the batter.
Abdullah Rehmani
[email protected]This cake is so moist and flavorful. I love the delicate grapefruit taste.
monnan monnan
[email protected]I made this cake for a brunch party and it was a huge hit! Everyone loved the unique flavor and the beautiful pink color.
Ulemo Mkete
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Xiaomi Sherwan
[email protected]I'm not a huge fan of grapefruit, but this cake changed my mind! The flavor is so subtle and refreshing.
Willie Austin
[email protected]This cake is so easy to make! I love that I didn't have to use any special ingredients or equipment.
Danielle Howard
[email protected]I love the bright pink color of this cake! It's so cheerful and inviting.
md hoque
[email protected]This grapefruit cake is a delightful treat! The citrus flavor is perfectly balanced with the sweetness of the cake, and the texture is moist and fluffy.