Pink Grapefruit Cake

Recipe Rating:
 2 Ratings
Serves: 16-20
Prep Time:
Cook Time:

Ingredients

3 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 medium grapefruit (zest only) - zest finely chopped
3 c granulated sugar divided
1 c unsalted butter, cut into 1 inch pieces, at room temperature
6 large eggs
1 c lowfat or nonfat yogurt
1 tsp almond extract
1/2 tsp vanilla
3/4 c fresh pink grapefruit juice, divided
2 c powdered sugar

The Cook

Judy Reed Recipe
Lightly Salted
Longview, TX (pop. 80,455)
PersinickityEater
Member Since Dec 2011
Judy's notes for this recipe:
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!
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Directions

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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Comments

3 comments

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user Maggie May Schill NakedMaggie - Jan 8, 2012
Looks delicious! Thanks for sharing!!
user Cyndi Overhulse DesertBrat60 - Jan 11, 2012
I'LL HAVE TO TRY THIS. MY PINK GRAPEFRUIT TREE IS LOADED THIS YEAR. LOOKS GOOD. WHAT HAVE BEEN THE FEEDBACK FROM FOLKS THAT HAVE EATEN YOURS?
user Judy Reed PersinickityEater - Jan 11, 2012
They have loved it! It is definitely "grapefruity" and moist. Definitely should be a citrus lover to enjoy the cake.

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