To Try: Texas Ruby Red Grapefruit Cake

From Food52, via Meal Makeover Moms

Makes 10 to  12 servings

Liz says: I found this refreshing citrus cake on the community-sourced recipe site, Food 52, and I made it for friends and family on Super Bowl Sunday. It was a hit and I plan to make it again … and again! I may even take Nana’s ingredients try to adapt them to this recipe. I also love the fact that it’s made with heart-healthy canola oil versus butter.

  • 2 cups cake flour
  • 1½ cups granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated
  • 2/3 cups canola oil
  • 2/3 cup, plus 1 tablespoon fresh grapefruit juice, divided
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla
  • 1 teaspoon cream of tartar
  • 1½ cups powdered sugar
  • 1 teaspoon fresh mint, minced (Liz thinks it would be just as good without the mint)

1. Preheat the oven to 350 degrees. Butter and flour a 10-inch bundt pan. Set aside.

2. In a large bowl, sift together flour, 1 cup granulated sugar, baking powder and salt. Set aside.

3. In a small bowl, mix together egg yolks, oil, 2/3 cup grapefruit juice, lemon zest and vanilla. Mix this mixture into the flour mixture until smooth.

4. In yet another large bowl, beat the egg whites with the cream of tartar until it forms soft peaks. Gradually add the remaining 1/2 cup sugar one tablespoon at a time and beat until it forms stiff peaks.

5. Gently fold the egg whites into the cake batter and spoon it into the prepared cake pan.

6. Bake for 40-45 minutes or until golden and tester comes out clean. Let the cake cool in the pan for 10 minutes and then invert it onto the serving plate. Set aside to cool completely.

7. For the icing, combine the powdered sugar, 1 tablespoon grapefruit juice and mint. Add powdered sugar and/or juice to get the consistency you want. Drizzle the icing over the cooled cake and serve.

Published in: on June 19, 2012 at 7:34 pm  Leave a Comment  

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