Ruby Red Grapefruit Cake Food
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.
RUBY RED GRAPEFRUIT BARS
I found the recipe for these bars at www.cookiemadness.net, made them, LOVED them, and thought they were too delicious not to post on Recipezaar. They're similar to lemon bars, yet sweeter and less tangy. Hope you enjoy them as much as I did!
Provided by whit0788
Categories Bar Cookie
Time 52m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
- Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
- Press into pan and bake for 18 minutes or until golden brown around edges.
- Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
- Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
- Bake for 20-25 minutes or until set.
- Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.
Nutrition Facts : Calories 149.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 69.9, Carbohydrate 21.5, Fiber 0.2, Sugar 14.8, Protein 1.8
ACE'S RUBY RED GRAPEFRUIT AND ORANGE CAKE BY MELISSA WINNER
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
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
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