FRESH GRAPEFRUIT CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 59.1 g, Cholesterol 59.3 mg, Fat 11.7 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 7 g, Sodium 263.3 mg, Sugar 30.1 g
FRESH GRAPEFRUIT CAKE
This dessert's particularly good for a backyard barbecue. My husband enjoys it, and our 2-year-old son thinks we're having a picnic, whenever I serve it-even if we're not! In fact, it's the only way I can get him to eat grapefruit.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in zest and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk. , Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand bowl; gradually add the grapefruit juice, zest and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.
Nutrition Facts : Calories 346 calories, Fat 9g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
GRAPEFRUIT CRUMB CAKE
Tiny bursts of juicy, tart grapefruit mitigate the richness of this moist crumb cake, topped with almond and brown sugar. You can substitute oranges, tangerines or other tangy fruit for the grapefruit; you're looking for 1 1/2 cup fruit total. Just avoid anything too sweet (like blueberries, peaches and bing cherries). You need the acidity to balance out the sugary crumb topping. (If substituting other fruit, skip the sprinkling of salt.) If you don't have a springform pan, use a regular 10-inch cake pan that's at least 1 1/2-inches deep, then serve cake directly out of the pan instead of unmolding.
Provided by Melissa Clark
Categories breakfast, brunch, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees and butter a 10-inch springform pan.
- Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, cardamom and salt. Stir in almonds and melted butter until 1/2-inch crumbs form. Store covered in the refrigerator. (You can make the crumb topping up to 5 days in advance.)
- Prepare grapefruit: Line a baking sheet or plate with a double layer of paper towels. Finely grate 1 tablespoon of zest from the grapefruit; set aside.
- Cut top and bottom off grapefruit with a sharp knife, then slice away peel so no white pith remains. Cut out the grapefruit segments by running your knife on the inside edges of each segment, leaving behind the white membranes. Place sections onto the paper-towel-lined pan or plate to dry out slightly. You should have about 1 1/2 cups grapefruit sections. Pull any large sections apart with your hands so they are all in 1-inch or smaller pieces.
- Make the cake: In a medium bowl, whisk sour cream, eggs, vanilla and reserved grapefruit zest. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt. Beat in the softened butter for 10 seconds, then beat in the sour cream mixture until smooth.
- Pour the batter into the prepared springform pan. Spread grapefruit evenly across the top of the cake. Sprinkle the grapefruit very lightly with sea salt, then top with the crumb mixture.
- Bake until springy when touched, and a toothpick inserted in the center comes out with just a few crumbs, 50 to 65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving (at least 2 hours).
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 12 grams, Carbohydrate 78 grams, Fat 32 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 268 milligrams, Sugar 42 grams, TransFat 1 gram
GRAPEFRUIT CAKE
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Sift together dry ingredients then add egg yolks, oil, water, zest, and vanilla and mix well. When incorporated, fold in egg whites. Bake for an hour. When cake is cooled, slice in half and frost in between layers, on top and around sides.
- Beat cream cheese with lemon juice until fluffy. Mash 6 grapefruit sections into small pieces. Add sugar to cheese mixture along with food coloring, fruit zest and blend will. Add remaining grapefruit.
GRAPEFRUIT CAKE
Taste the wonderful aroma of grated grapefruit rind, and enjoy the refreshing flavor of the fresh grapefruit juice in this moist cake.
Provided by Laka
Categories Dessert
Time 1h20m
Yield 16 pieces
Number Of Ingredients 14
Steps:
- Combine flour, baking powder, and ½ teaspoon salt, stirring well. Place sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy.
- Add eggs, 1 at a time. Beat in oil, rind, and vanilla. Add flour mixture and milk alternately to batter, beginning and ending with flour.
- Spoon batter into a 10-inch tube pan with greased with butter. Bake at 160°C for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
- Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.
- Place grapefruit juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining ⅛ teaspoon salt. Drizzle over cake.
Nutrition Facts : Calories 264, Fat 12.4, SaturatedFat 5.6, Cholesterol 47.4, Sodium 117.6, Carbohydrate 35.5, Fiber 0.4, Sugar 22.8, Protein 3.4
GRAPEFRUIT CAKE
Grapefruit is one of my favorite fruits - so of course, when I saw this recipe I had to save it on Zaar! From Saveur magazine.
Provided by Pinay0618
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Zest 1 grapefruit to make 2 teaspoons zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1/2 cup plus 1 tbsp.; set aside.
- Heat oven to 350°. Butter and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1/2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40-45 minutes; let cool.
- In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1/2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.
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