Ruby Red Grapefruit Pound Cake Recipes

SOUR CREAM POUND CAKE WITH RUBY RED GRAPEFRUIT

Sour cream pound cake with ruby red grapefruit image

Provided by Lisa Fain

Number Of Ingredients 11

Ingredients

1 cup unsalted butter (2 sticks, room temperature)
3 cups sugar
2 teaspoons ruby red grapefruit zest
1/4 cup ruby red grapefruit juice
1 teaspoon vanilla extract
6 large eggs, room temperature
3 cups all-purpose flour, sifted
1 cup 8 ounces sour cream
1 teaspoon sea salt
1/2 teaspoon baking soda
Powdered sugar

Steps:

Preheat the oven to 325° F. Grease and lightly flour a 12-cup tube pan.
Using a stand mixer, cream the butter until smooth, about 2 minutes. Add the sugar, and beat until fluffy, about 5 minutes. Add the grapefruit zest, grapefruit juice, and vanilla extract and mix until well combined.
Add the eggs to the batter, one at time, mixing each one until it's well incorporated. Slowly pour in the sifted flour and mix until the batter is smooth and fluffy. Stir together the sour cream, salt, and baking soda, and then add to the batter, mixing until well incorporated. Pour the batter into the pan and bake for an hour and 30 minutes, or until an inserted knife pulls out clean.
Cool the cake for 15 minutes and then invert onto a platter. Sprinkle with powdered sugar and serve warm.

GRAPEFRUIT POUND CAKES (COOKING FOR 2)

Grapefruit Pound Cakes (Cooking for 2) image

Infused with fragrant, citrusy grapefruit flavor, these moist mini pound cakes are a sophisticated-yet-simple treat. A classic version of buttery pound cake is the starting point of this recipe, but it gets notched up with a grapefruit syrup that's brushed on while the cakes are still warm from the oven. This recipe is sized down for two, but also yields enough for two nights of dessert. Get ready-your kitchen is going to smell delicious!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 4

Number Of Ingredients 12

Ingredients

3/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
2/3 cup sugar
2 eggs
1/2 teaspoon vanilla
1 teaspoon grated grapefruit zest
1/4 cup milk
1/4 cup sour cream
1/4 cup grapefruit juice
1/4 cup sugar

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.

Nutrition Facts : Calories 450, Carbohydrate 67 g, Cholesterol 135 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Cake, Sodium 310 mg, Sugar 49 g, TransFat 1/2 g

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.

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