Grapefruit Pound Cakes Cooking For 2 Recipes

GRAPEFRUIT POUND CAKES (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Grease four 4x2-inch loaf pans with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
• In medium bowl, beat softened butter and 2/3 cup sugar with electric mixer on low speed 30 seconds; increase speed to high, and beat 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in vanilla and grapefruit zest. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Divide batter among loaf pans.
• Bake 24 to 27 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan over medium heat, cook and stir Syrup ingredients until dissolved.
• Immediately after cakes come out of oven, use toothpick to poke tops of cakes every 1/4 inch, and brush with one-fourth of the syrup. Cool in pans 5 minutes. Loosen sides with spatula; turn cakes upside down onto cooling rack placed over rimmed baking sheet. Poke bottoms and sides of cakes with toothpick; brush bottoms and sides with remaining syrup. Cool completely, about 45 minutes. For a pretty presentation, serve cakes upside down and topped with sweetened whipped cream, if desired.
• Any leftover cake can be kept, covered, in refrigerator for 1 day.

GRAPEFRUIT POUND CAKE

Steps:

• 1. Preheat oven to 325 F: Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 tsp. salt, stirring well. Place granulated sugar, butter and cream cheese in a large bowl; bea with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
• 2. Add flour mixture and milk alternately to batter, beginning and ending eith flour. Spoon batter into pan; bake until a wooden pick inserted in centercomes out with moit crumbs clinging. Cool in pan on a wite rack 10 minutes. Invert cake. Cool on rack.
• 3. Place juice in a saucepan over medium-high heat; bringto a boil. Cook until reduced to 3 tbsp. (about 4 minutes. Cool slightly. Stir in powdered sugar and remainging 1/8 tsp. salt. Drizzle over cake.

GRAPEFRUIT COMPOTE WITH POUND CAKE

Steps:

• Using a sharp paring knife, slice off stem and blossom ends of each grapefruit. Cut away the peel, and cut along the membranes to release segments. Place in a medium bowl, and set aside. Squeeze juice from membranes into a small saucepan.
• Add sugar to juice in pan; bring to a boil over high. Add rosemary, and reduce heat to medium. Cook until liquid is syrupy, about 2 minutes. With a slotted spoon, remove rosemary and discard.
• Pour syrup over grapefruit in bowl; cover, and refrigerate until chilled, 45 minutes to 1 hour. To serve, spoon compote over pound cake slices, and garnish with rosemary sprigs, if desired.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.