It does require lots of butter, eggs, and sugar. But…..
It also requires grapefruit. And, grapefruit is good for you. Full of Vitamin C.
So, it only logically follows that this cake is also good for you. You see?
Inspired by and Adapted by Bill Bowick (Charleston Sugar Bakeshop) published in Food and Wine, Sept 2010
Ingredients for the cake:
- 2 sticks unsalted butter, softened
- 3 1/2 cups sugar
- 1 tsp salt
- 10 large eggs, at room temperature
- 4 cups all purpose flour
- 1 cup heavy cream, at room temperature
- 1 1/2 tsp vanilla extract
- 2 Tablespoons grapefruit zest
- 1/4 cup fresh squeezed grapefruit juice
Ingredients for the Glaze:
- 2 cups powdered sugar
- 2 tsp finely grated grapefruit zest
- 3 Tablespoons freshly squeezed grapefruit juice
1) Preheat oven to 300 degrees. Butter and flour a bundt cake pan. I used a standard size pan and filled it to the tippy top. As it baked, it grew out of the pan. Next time, I will fill the bundt cake pan less full (about 3/4) and use the remaining batter in baby loaf pans.
2) Using a stand mixer with the paddle attachement, beat together the butter, sugar, and salt until light and fluffy.
3) Add eggs one at a time–beating well between additions.
4) Next, alternate adding the flour and cream. So, add a little flour. A little cream. A little flour. A little cream. Until both ingredients are mixed in.
5) Finally, add the vanilla extract, grapefruit zest and grapefruit juice.
6) Bake for about 1 hour and 45 minutes. Let the cake cool in the pan for about 15 minutes. Then, turn the cake out on the rack and let cool completely.
Step-by-Step for Glaze:
1) Whisk all of the ingredients together until smooth.
2) Poke holes into the top of the cake using a skewer and brush the glaze on the top of the cake. (I didn’t read this and I just dumped the glaze on the cake. It still tasted great but didn’t look as pretty as it would if I had brushed it on.)