ANGEL FOOD CAKE WITH GRAPEFRUIT COMPOTE
Steps:
- Make the cake: Preheat the oven to 350 degrees F.
- Combine the flour, 3/4 cup of the sugar, and the salt in a medium bowl and whisk to combine.
- In a large bowl, combine the egg whites with the cream of tartar and the vanilla. Beat with an electric mixer on medium speed until frothy. Increase the speed to high and gradually add the remaining 3/4 cup sugar, a few tablespoons at a time. Beat until the egg whites form glossy, medium-stiff peaks.
- Sift about one-third of the flour mixture onto the egg whites and fold in with a large rubber spatula until almost completely incorporated. Continue sifting and folding in the flour mixture until all of the flour is incorporated.
- Spoon the batter into an ungreased tube pan, gently smoothing the top. Bake until golden brown and the top springs back when gently pressed, 35 to 40 minutes. Turn the pan upside down on a cooling rack and cool completely.
- Run a thin knife around the edge of the cake, then invert to release from the pan.
- Make the compote: Combine the sugar, cinnamon stick, grapefruit peel and 3/4 cup water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to a brisk simmer and cook until syrupy, 10 to 15 minutes. Stir in the vanilla.
- Meanwhile, use a serrated knife to cut the peel and pith off of the grapefruit. Working over a bowl, use a sharp paring knife to cut between the membranes and release the grapefruit segments. Pour the sugar syrup over the grapefruit segments and let stand at room temperature for at least 5 minutes and up to 1 hour (the longer the compote sits, the more it infuses). Serve immediately or refrigerate for up to 3 hours.
- Serve the angel food cake topped with grapefruit compote.
Nutrition Facts : Calories 326, Sodium 119 milligrams, Carbohydrate 75 grams, Protein 7 grams, Sugar 57 grams
GRAPEFRUIT POUND CAKES (COOKING FOR 2)
Infused with fragrant, citrusy grapefruit flavor, these moist mini pound cakes are a sophisticated-yet-simple treat. A classic version of buttery pound cake is the starting point of this recipe, but it gets notched up with a grapefruit syrup that's brushed on while the cakes are still warm from the oven. This recipe is sized down for two, but also yields enough for two nights of dessert. Get ready-your kitchen is going to smell delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease four 4x2-inch loaf pans with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
- In medium bowl, beat softened butter and 2/3 cup sugar with electric mixer on low speed 30 seconds; increase speed to high, and beat 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in vanilla and grapefruit zest. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Divide batter among loaf pans.
- Bake 24 to 27 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan over medium heat, cook and stir Syrup ingredients until dissolved.
- Immediately after cakes come out of oven, use toothpick to poke tops of cakes every 1/4 inch, and brush with one-fourth of the syrup. Cool in pans 5 minutes. Loosen sides with spatula; turn cakes upside down onto cooling rack placed over rimmed baking sheet. Poke bottoms and sides of cakes with toothpick; brush bottoms and sides with remaining syrup. Cool completely, about 45 minutes. For a pretty presentation, serve cakes upside down and topped with sweetened whipped cream, if desired.
- Any leftover cake can be kept, covered, in refrigerator for 1 day.
Nutrition Facts : Calories 450, Carbohydrate 67 g, Cholesterol 135 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Cake, Sodium 310 mg, Sugar 49 g, TransFat 1/2 g
RUBY RED GRAPEFRUIT CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 20
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.
GRAPEFRUIT-POPPY SEED LOAF CAKE WITH YOGURT GLAZE
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Provided by Claire Saffitz
Categories Bon Appétit Cake Grapefruit Winter Poppy Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 8 1/2-by-4 1/2-inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
- Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
- Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
- Do Ahead
- Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.
GRAPEFRUIT COMPOTE WITH POUND CAKE
This combination of tangy grapefruit and sweet pound cake comes to us from McCharen Pratt of Jackson, Mississippi.
Provided by Martha Stewart
Categories Cake Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Using a sharp paring knife, slice off stem and blossom ends of each grapefruit. Cut away the peel, and cut along the membranes to release segments. Place in a medium bowl, and set aside. Squeeze juice from membranes into a small saucepan.
- Add sugar to juice in pan; bring to a boil over high. Add rosemary, and reduce heat to medium. Cook until liquid is syrupy, about 2 minutes. With a slotted spoon, remove rosemary and discard.
- Pour syrup over grapefruit in bowl; cover, and refrigerate until chilled, 45 minutes to 1 hour. To serve, spoon compote over pound cake slices, and garnish with rosemary sprigs, if desired.
More about "grapefruit pound cake food"
GRAPEFRUIT POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (47)Total Time 2 hrsServings 16Calories 289 per serving
- Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. Place granulated 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 pan; bake at 325° 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 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 1/8 teaspoon salt. Drizzle over cake.
SUPER MOIST GRAPEFRUIT CAKE - THE COMFORT OF COOKING
From thecomfortofcooking.com
Ratings 2
- For the grapefruit cake: Preheat oven to 350 degrees F. Coat a 9×5-inch loaf pan with nonstick cooking spray. Place a strip of parchment paper in the bottom of the pan. (This makes for easy removal!)
- In a medium bowl, whisk flour, baking powder, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar together on medium speed for about 3 minutes, until thickened. Blend in milk, oil, and vanilla. With mixer on low speed, beat in dry ingredients until just combined; do not overmix.
- Pour the batter into the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- For the syrup: While cake bakes, prepare the syrup. In a small saucepan set to medium-high, combine grapefruit juice and sugar. Bring to a boil, then reduce to a simmer, stirring to dissolve the sugar completely. Continue to simmer for 1 minute.
RUBY RED GRAPEFRUIT POUND CAKE - HOME AND PLATE
From homeandplate.com
5/5 (5)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- :Preheat your oven to 350°F. Using cooking spray, grease a 10-inch tube pan. Using a stand mixer, mix the eggs, yogurt, sugar, vanilla, grapefruit juice and grapefruit zest.
- In a separate bowl sift the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well. Next fold in the canola oil until incorporated.
- Pour the batter into the prepared pan and bake for 50 minutes. Once baked, remove the pan from the oven and allow the cake to cool completely.
- Next, remove it from the pan to a platter. Mix together the confectioner sugar and the 2 tablespoons of grapefruit juice. Drizzle the glaze over the cake and allow to set.
GRAPEFRUIT POUND CAKE - LITTLE HOUSE BIG ALASKA
From littlehousebigalaska.com
Estimated Reading Time 3 mins
- in a stand mixer with the paddle attachment beat the butter and sugar until fluffy, about 5 minutes, scraping down the bowl halfway through
GRAPEFRUIT POUND CAKE - BOSTON GIRL BAKES
From bostongirlbakes.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory DessertCalories 465 per serving
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix.
- Grease and flour one bundt cake pan. Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are making things smaller). The cake is done when a toothpick or skewer inserted in the center comes out clean. Allow to cool before glazing.
WHITE CHOCOLATE GRAPEFRUIT POUNDCAKE
From stemsandforks.com
Estimated Reading Time 2 mins
GRAPEFRUIT POUND CAKE RECIPE - NEW ENGLAND
From newengland.com
Estimated Reading Time 50 secs
GLAZED GRAPEFRUIT POUND CAKE - NEW ENGLAND TODAY
From newengland.com
Servings 10Estimated Reading Time 2 mins
GRAPEFRUIT SUGAR POUND CAKE - NOT ENTIRELY AVERAGE
From notentirelyaverage.com
Reviews 4Category DessertCuisine AmericanTotal Time 1 hr 25 mins
- Beat the cream cheese and powdered sugar for several minutes until light and creamy. Add the grapefruit juice and any pulp and the vanilla and beat until combined. Refrigerate while the cake bakes.
- Once the cake has cooled completely (at least 1 hour), transfer from cooling rack to a cake platter or stand. Drizzle or pour the icing over the top of the cooled cake, allowing it to drip down the sides and into the center. Sprinkle the top with the tablespoon of grapefruit sugar you reserved. Slice the remaining zested grapefruit and use wedges to garnish and also serve alongside. Serve and enjoy. Refrigerate any uneaten portions as the glaze is dairy.
GRAPEFRUIT POUND CAKE WITH GRAPEFRUIT GLAZE - SIMPLY SATED
From simplysated.com
4.2/5 (7)Category Breakfast Bread, Cake, DessertServings 16Total Time 1 hr 15 mins
RUBY RED GRAPEFRUIT POUND CAKE - CALL ME PMC
From callmepmc.com
5/5 (9)Total Time 1 hrCategory DessertCalories 301 per serving
GRAPEFRUIT GREEK YOGURT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (20)Estimated Reading Time 5 minsCategory CakeTotal Time 4 hrs
- Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
- Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
VENEZUELAN GRAPEFRUIT POUND CAKE WITH POPPY SEEDS
From all-thats-jas.com
5/5 (1)Total Time 1 hr 30 minsCategory DessertCalories 301 per serving
- Whisk yogurt, water, and powdered sugar in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds if desired and let sit until glaze is set, about 30 minutes.
LEMON-GLAZED CITRUS-YOGURT POUND CAKE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category Lemon CakeServings 1Total Time 2 hrs
- Preheat the oven to 350°. Butter and flour a 9 1/2-by-5-inch glass loaf pan. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a small bowl, whisk the grapefruit juice with the yogurt. In a medium bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy. Beat in the eggs and lemon zest. Beat in the dry and wet ingredients in 3 alternating additions; scrape down the bowl as necessary.
- In a small microwave-safe bowl, microwave the lemon juice and granulated sugar at high power for 20 seconds, until the sugar is dissolved. Transfer 2 tablespoons of the lemon syrup to a bowl and whisk in the confectioners' sugar and butter. Using a pastry brush, brush the lemon syrup all over the cake. Let stand for 10 minutes to allow the syrup to seep in. Spread the sugar glaze over the cake and let stand until completely dry, 30 minutes.
GRAPEFRUIT POUND CAKE - FAKE GINGER
From fakeginger.com
5/5 (1)Total Time 1 hr 20 minsCategory CakeCalories 392 per serving
- Coat a 10-inch tube pan with baking spray. Whisk together flour, baking powder, and salt to remove lumps.
- Place granulated sugar, butter, and cream cheese in the bowl of a standmixer; beat 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 the butter mixture. Spoon batter into pan and smooth out the top with a rubber spatula.
ONE-BOWL POUND CAKE WITH GRAPEFRUIT GLAZE - BLUE BOWL
From bluebowlrecipes.com
Cuisine Bread, Breakfast, Brunch, DessertCategory Bread, Breakfast, Dessert
- Prep: Preheat your oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray (to make sure any exposed parts of the pan are covered).
- Make the batter: Cream softened butter with an electric mixer until well creamed. Add the sugars and mix until completely combined and fluffy. Add the eggs, vanilla, grapefruit zest, and grapefruit juice and mix until just combined. Add dry ingredients next - flour, baking powder, and salt. Mix until they just disappear into the batter. Then, add the milk and greek yogurt and mix until combined. Your batter will be relatively thick.
- Bake: Pour into your prepared pan. Bake for 55-65 minutes, or until a knife (you want to make sure you can stick it all the way into the bread) inserted into the middle comes out with moist crumbs, not wet batter.
- Serve + Store: Let the bread cool for a bit, then make the glaze by whisking all glaze ingredients together in a small bowl. Let the bread cool completely, if desired, and pour the glaze over top. Add grapefruit slices or wedges on top for decoration, with a bit of grapefruit zest, if you like! Store leftovers in an airtight container at room temp for 3-4 days.
GRAPEFRUIT CAKE - CAKES AND CUPCAKES - KATE THE BAKER
From katethebaker.com
Reviews 9Total Time 52 mins
- In a large bowl add sugar and grapefruit zest smash the zest into the sugar to release all the oils. Add flour, salt, and baking powder and stir.
- In a separate medium bowl, combine the buttermilk, oil, eggs, grapefruit juice, and vanilla extract.
- Add the flour mixture to the wet ingredients and stir until fully combined. Add the sour cream and gently stir in. Pour the batter into the loaf pan.
GLAZED GRAPEFRUIT POUND CAKE RECIPE | OLD FARMER'S ALMANAC
From almanac.com
5/5 (1)Category DessertsCuisine Cakes And FrostingsTotal Time 1 hr 20 mins
GRAPEFRUIT RECIPES | COOKING LIGHT
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Estimated Reading Time 5 mins
POUND CAKE RECIPES | FOOD & WINE
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