Please don’t stress out when you read the list of ingredients for this cake.
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?
Grapefruit Pound Cake with Grapefruit Glaze
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
Step-by-step:
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.)
5 comments
rina says:
March 12, 2011 at 4:57 pm (UTC -7)
I am amazed Where brain is full of good ideasThank you for sharing:)
Gary S. Brackett, Jr says:
April 14, 2011 at 10:39 pm (UTC -7)
I just tried this recipe. It’s still baking (an hour and 23 minutes to go). I can’t wait to see how it tastes. I will reply with the results. Thanks for the only pure Grapefruit baking recipe that I found. I had two grapefruits going to waste in the frig and the overwhelming and constant desire to bake…Thank you. We’ll see how it goes…lol
Sir Brackalot
Forty Cakes – Recipe Archives says:
January 10, 2012 at 9:52 am (UTC -7)
[...] some of my most recent posts. This makes sense since I am learning more everyday. Check out the grapefruit pound cake, festive slice and bake cookies, the green thai curry, and the Portuguese [...]
10 Grapefruit Recipes to Renew Your Zest for Eating | Yummly says:
March 3, 2012 at 11:11 am (UTC -7)
[...] Grapefruit Pound Cake with Grapefruit Glaze (from Forty Cakes) [...]
The Great Grapefruit Challenge | Edible Idaho South says:
January 28, 2013 at 9:02 am (UTC -7)
[...] Inspired by and Adapted by Bill Bowick (Charleston Sugar Bakeshop) published in Food and Wine, Sept 2010. Link to the website: http://fortycakes.com/2011/03/grapefruit-pound-cake/ [...]