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Recipe: GRAPEFRUIT CAKE

 - Batch Data Processor

Published: 07/03/09


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Why make just plain yellow? The recipe for this citrus-y cake, found in Saveur magazine, is said to be a favorite at Texas potlucks.

INGREDIENTS

3 pink grapefruits

2/3 cup unsalted butter, softened, plus more

3 cups cake flour, plus more

1 tablespoon baking powder

1 teaspoon kosher salt

1¾ cups sugar

2 eggs

¾ cup milk

1½ tablespoons vanilla extract

1 pound (2 8-oz. pkgs.) cream cheese, softened

2½ cups powdered sugar

DIRECTIONS

Zest one grapefruit to make 2 teaspoons of zest. Set zest aside. Use a sharp knife to carefully remove the peel from the grapefruit, then cut segments. Set segments aside. Squeeze juice from remaining rind and pulp, reserving ½ cup plus 1 tablespoon. Set aside.

Heat oven to 350 degrees. Butter and flour a 9x13 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 hand-held mixer until fluffy. Beat in eggs one at a time. Add ½ 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 toothpick inserted until the cake comes out clean — about 40 to 50 minutes. Let cool.

In a large bowl, beat reserved zest, remaining juice and cream cheese until fluffy. Add powdered sugar ½ cup at a time. Beat until smooth. Spread frosting over cake. Top with the remaining grapefruit segments. Chill.

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