Aces Ruby Red Grapefruit And Orange Cake By Melissa Winner Recipes

ACE'S RUBY RED GRAPEFRUIT AND ORANGE CAKE BY MELISSA WINNER

Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner image

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

Ingredients

Baker's Joy (or use Recipe #78579 #78579) or nonstick baking spray with flour, as needed (or use Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579)
2 1/2 cups flour, sifted
2 cups white sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
1 cup canola oil
1 banana, smashed
1/2 cup ruby red grapefruit juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest
1/4 cup grapefruit juice
2 cups confectioners' sugar
1 tablespoon orange zest
1 tablespoon grapefruit zest
1/4 cup pecans, finely chopped

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

RUBY RED GRAPEFRUIT CAKE

Ruby Red Grapefruit Cake image

Provided by Food Network

Categories dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

Nonstick baking spray
2 1/2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
1 cup canola oil
1/2 cup freshly squeezed ruby red grapefruit juice
1/2 cup freshly squeezed Florida orange juice
1 banana, smashed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest
Glaze sauce, recipe follows
1/4 cup grapefruit juice
2 cups confectioners' sugar
1 tablespoon orange zest
1 tablespoon grapefruit zest
1/4 cup finely chopped pecans

Steps:

Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
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 and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
Put cake batter into a 10-inch 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. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
This could be a layer cake with cream cheese icing.
Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

GRAPEFRUIT LAYER CAKE

Grapefruit Layer Cake image

I grew up in Florida where we had 10 grapefruit trees and were constantly trying to use the fruit in different ways. This luscious cake was one of my "grapefruit experiments." A nice, bright citrus taste shines through in every moist bite. -Sara Pleso, Sparta, Tennessee

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 24

Ingredients

OVEN-DRIED CITRUS SLICES:
2 grapefruit slices
2 orange slices
1 teaspoon sugar
CAKE:
3/4 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
3 cups cake flour
3 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup 2% milk
1/2 cup white grapefruit juice
FROSTING:
2 packages (8 ounces each) plus 3 ounces cream cheese, softened
2 tablespoons butter, softened
8 cups confectioners' sugar
2 tablespoons plus 2 teaspoons grated grapefruit zest
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/2 teaspoon vanilla extract

Steps:

Place grapefruit and orange slices on a greased and foil-lined baking sheet. Sprinkle with sugar. Bake at 170° for about 2 hours or until dried (fruit will be slightly tacky). Remove to wire racks. Let stand for 2-3 days or until completely dried., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon zest; mix well. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and grapefruit juice. Beat just until combined., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 21-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, citrus zests and vanilla; beat until smooth., Cut each cake horizontally into two layers. Spread frosting between layers and over top and sides of cake. Garnish with citrus slices.

Nutrition Facts : Calories 624 calories, Fat 23g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 391mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 6g protein.

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