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Ruby Red Grapefruit Cake

April 8, 2012

Happy Easter!

I started the day early with this beautiful cake, yes I eat cake for breakfast (and candy too).  It was one of the most glorious “weather” days here in South Florida.  Went fishing with friends again today and caught a couple of dolphin.  So the “Real Easter Dinner” will be tomorrow for “Easter Monday”, because we do love our fresh catch of the day.

The color of “Ruby Red” grapefruit is simply so lovely and benign that it had to be the name of this beautiful cake.  However any grapefruit will do, so feel free to select any grapefruit you prefer.  A friend brought me these Rubies but “Duncans” are my first choice and I have made this cake with them as well.  Duncans are close to my heart as growing up we had a huge Duncan grapefruit tree in our backyard.  It not only provided us with lush fruit and  a tremendous amount of shade, but many boxes of fresh fruit to ship to our friends and family in the northeast during the winter months.

Ruby Red Grapefruit Cake

Ingredients

  • 3/4 C. Plain Greek Yogurt
  • 1 C. Granulated Sugar
  • Zest from 1 1/2 Ruby Red Grapefruits
  • 3 Lg. Eggs
  • 1 1/2 C. All-Purpose Flour
  • 2 t. Baking Powder
  • 1/4 t. Salt
  • 1/2 t. Vanilla
  • 1/3 C. Canola Oil
  • 1/4 C. Powdered Sugar (optional garnish)
  • 8-12 Maraschino Cerries (optional garnish)

Preparation

  1. Preheat oven to 350 degrees; spray a 9″ round cake pan with baking spray; dust with flour and set aside
  2. Whisk the flour, baking powder and salt in a medium bowl and set aside
  3. In a small bowl add the grapefruit to the sugar
  4. In a large bowl combine the yogurt, sugar and zest with a spatula; whisk in the eggs and min until smooth; add the vanilla and stir well
  5. Add the flour mixture the wet ingredients and mix until flour is incorporated.
  6. Add the oil and mix thoroughly
  7. Pour the batter into the cake pan and bake for 25-30 minutes (toothpick inserted in center will come out clean)
  8. Remove from oven and place on a cooling rack for about 20 minutes; remove from pan and place on serving dish
  9. When cake is cool pole holes with a toothpick into the top of cake; spoon the grapefruit syrup over cake and let it soak in; let cake thoroughly cool to room temperature  * see below for Grapefruit Syrup
  10. Drizzle the glaze over the top of the cake  ** see below for Grapefruit Glaze
  11. Sprinkle with the powdered sugar and garnish with the cherries

*  Grapefruit Syrup

  • 1/4 C. Freshly Squeezed Grapefruit Juice
  • 2 T. Granulated Sugar

In a small pan mix the grapefruit juice and sugar; whisk over medium heat until the sugar dissolves

** Grapefruit Glaze

  • 1/3 C. Powdered Sugar
  • 2-3 T. Freshly Squeezed Grapefruit Juice

Whisk together the sugar and juice until desired consistency (add more juice if too thick or add more sugar if too thin)

(I doubled both the Syrup and Glaze)

Serves 8-12

Recipe from www.twopeasandtheirpod.com

PS/and I ended the day looking forward to a  piece of cake  for the ultimate snack before I cooked dinner/Ha/Roxy ate the cake, but she was so delicate. Plate in same place on counter (my fault rushing to go fishing). We will see if she gets sick from sugar…….

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