FRESH GRAPEFRUIT CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 59.1 g, Cholesterol 59.3 mg, Fat 11.7 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 7 g, Sodium 263.3 mg, Sugar 30.1 g
GRAPEFRUIT CAKE
Grapefruit is one of my favorite fruits - so of course, when I saw this recipe I had to save it on Zaar! From Saveur magazine.
Provided by Pinay0618
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Zest 1 grapefruit to make 2 teaspoons zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1/2 cup plus 1 tbsp.; set aside.
- Heat oven to 350°. Butter and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1/2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40-45 minutes; let cool.
- In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1/2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.
GRAPEFRUIT CAKE WITH ICING
Make and share this Grapefruit Cake With Icing recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Dessert
Time 45m
Yield 8 Slices, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven at 350 degrees F.
- Line cake pan with waxed paper and spray with nonstick oil.
- Sift together flour, sugar, baking powder and salt into a mixing bowl.
- Make a well in the center for dry ingredients.
- Add water, oil, zest, grapefruit juice and egg yolks.
- Beat until smooth.
- Beat egg whites and cream of tartar separately until whites are stiff but not dry.
- Gradually fold egg whites into flour mixture with a rubber spatula until just blended.
- Do not stir the mixture.
- Pour batter into prepared cake pan.
- Bake for 25 minutes or until cake springs back when gently touched with a finger.
- Invert pan on cake rack to cool.
- Run spatula around edge of cake.
- Carefully remove from pan.
- With a serrated knife, gently cut layer in half.
- Icing:.
- Let cream cheese soften to room temperature.
- Beat cheese until fluffy.
- Add grapefruit juice and zest.
- Gradually blend in sugar.
- Mix until well blended.
- Add food coloring.
- Crush several grapefruit sections to measure 2 teaspoons.
- Blend into frosting.
- Spread frosting on bottom half of cake.
- Top with several grapefruit sections.
- Cover with second layer of cake.
- Frost top and sides.
- Garnish with remaining grapefruit sections.
Nutrition Facts : Calories 466.7, Fat 23.5, SaturatedFat 10.8, Cholesterol 117.6, Sodium 364.6, Carbohydrate 57.5, Fiber 0.7, Sugar 35.6, Protein 7.9
GRAPEFRUIT CAKE
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Sift together dry ingredients then add egg yolks, oil, water, zest, and vanilla and mix well. When incorporated, fold in egg whites. Bake for an hour. When cake is cooled, slice in half and frost in between layers, on top and around sides.
- Beat cream cheese with lemon juice until fluffy. Mash 6 grapefruit sections into small pieces. Add sugar to cheese mixture along with food coloring, fruit zest and blend will. Add remaining grapefruit.
GRAPEFRUIT CAKE
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Sift together dry ingredients then add egg yolks, oil, water, zest, and vanilla and mix well. When incorporated, fold in egg whites. Bake for 1 hour. When cake is cooled, slice in half and frost in between layers, on top and around sides.
- Beat cream cheese with lemon juice until fluffy. Mash 6 grapefruit sections into small pieces. Add sugar to cheese mixture along with food coloring, fruit zest and blend will. Add remaining grapefruit.
ITALIAN FRESH PURPLE GRAPE CAKE
Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
- In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
- Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
- Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
- Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
- Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
- Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 56.4 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 123.1 mg, Sugar 30.6 g
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SUPER MOIST GRAPEFRUIT CAKE - THE COMFORT OF COOKING
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5/5 (2)
- For the grapefruit cake: Preheat oven to 350 degrees F. Coat a 9×5-inch loaf pan with nonstick cooking spray. Place a strip of parchment paper in the bottom of the pan. (This makes for easy removal!)
- In a medium bowl, whisk flour, baking powder, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar together on medium speed for about 3 minutes, until thickened. Blend in milk, oil, and vanilla. With mixer on low speed, beat in dry ingredients until just combined; do not overmix.
- Pour the batter into the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- For the syrup: While cake bakes, prepare the syrup. In a small saucepan set to medium-high, combine grapefruit juice and sugar. Bring to a boil, then reduce to a simmer, stirring to dissolve the sugar completely. Continue to simmer for 1 minute.
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