Grapefruit Cake Recipes

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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



Grapefruit Cake image

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.

3 pink grapefruit
2/3 cup unsalted butter, softened
3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 3/4 cups sugar
2 eggs
3/4 cup milk
1 1/2 tablespoons vanilla extract
1 lb cream cheese, softened
2 1/2 cups confectioners' sugar

GRAPEFRUIT CAKE

Taste the wonderful aroma of grated grapefruit rind, and enjoy the refreshing flavor of the fresh grapefruit juice in this moist cake.

Provided by Laka

Categories     Dessert

Time 1h20m

Yield 16 pieces

Number Of Ingredients 14



Grapefruit Cake image

Steps:

  • Combine flour, baking powder, and ½ teaspoon salt, stirring well. Place sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy.
  • Add eggs, 1 at a time. Beat in oil, rind, and vanilla. Add flour mixture and milk alternately to batter, beginning and ending with flour.
  • Spoon batter into a 10-inch tube pan with greased with butter. Bake at 160°C for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
  • Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.
  • Place grapefruit juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining ⅛ teaspoon salt. Drizzle over cake.

Nutrition Facts : Calories 264, Fat 12.4, SaturatedFat 5.6, Cholesterol 47.4, Sodium 117.6, Carbohydrate 35.5, Fiber 0.4, Sugar 22.8, Protein 3.4

250 g all-purpose flour
1 teaspoon baking powder
1 pinch salt, divided
200 g sugar
85 g butter, softened
170 g cream cheese
2 large eggs
1/4 cup sunflower oil
2 tablespoons grated grapefruits, rind
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 cup fresh grapefruit juice
1 1/4 cups powdered sugar
butter, for greasing

RUBY RED GRAPEFRUIT CAKE

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 20



Ruby Red Grapefruit Cake image

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.

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

GRAPEFRUIT CAKE

Provided by Food Network

Number Of Ingredients 18



Grapefruit Cake image

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.

2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
5 egg yolks
1/2 cup vegetable oil
3/4 cup water
1 lemon, zested
2 teaspoons vanilla
8 egg whites, whipped to stiff peaks
Grapefruit Frosting, recipe follows
24 ounces cream cheese, softened
4 teaspoons lemon juice
2 pounds fresh grapefruit, sectioned
1 cup powdered sugar
12 drops yellow food coloring
1 teaspoon lemon zest
1 teaspoon orange zest

FRESH GRAPEFRUIT CAKE

This dessert's particularly good for a backyard barbecue. My husband enjoys it, and our 2-year-old son thinks we're having a picnic, whenever I serve it-even if we're not! In fact, it's the only way I can get him to eat grapefruit.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 18



Fresh Grapefruit Cake image

Steps:

  • 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 zest and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk. , Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand bowl; gradually add the grapefruit juice, zest and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.

Nutrition Facts : Calories 346 calories, Fat 9g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh grapefruit juice
3/4 cup whole milk
1 teaspoon grated grapefruit zest
1-1/2 teaspoons vanilla extract
FROSTING:
1-1/2 cups sugar
2 large egg whites
1 tablespoon light corn syrup
1/8 teaspoon salt
1/3 cup fresh grapefruit juice
1 tablespoon grated grapefruit zest
2 teaspoons vanilla extract

FRESH GRAPEFRUIT CAKE

When citrus is at its peak flavor this time of year, in Florida it's time to pull out this recipe. The tangy fruit adds a refreshing flavor to each bite.

Provided by dcbeck46

Categories     Desserts     Cakes

Time 1h55m

Yield 12

Number Of Ingredients 10



Fresh Grapefruit Cake image

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

⅔ cup butter, softened
1 ¾ cups white sugar
2 eggs
1 ½ teaspoons vanilla extract
1 teaspoon grated grapefruit zest
½ cup fresh grapefruit juice
¾ cup milk
3 cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt

GRAPEFRUIT & POPPY SEED CAKE

A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h

Number Of Ingredients 12



Grapefruit & poppy seed cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.
  • Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.
  • Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.

Nutrition Facts : Calories 605 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

175g butter , softened, plus extra for the tin
300g plain flour , plus a little extra for dusting
300g caster sugar
3 large eggs
1 tsp vanilla extract
1 ½ tsp baking powder
225ml soured cream
zest 2 grapefruit , plus 3 tbsp juice
4 tsp poppy seed , toasted
100g caster sugar
25g butter
zest 1 grapefruit , plus 4 tbsp juice

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