Grapefruitcakewithicing Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, and salt in large mixing bowl.
• Make a well in center of dry ingredients.
• Add water, vegetable oil, eggs, grapefruit juice and lemon rind.
• Beat until smooth.
• Beat egg whites with cream of tartar until stiff but not dry.
• Gently fold egg whites into cake batter.
• Pour into an ungreased 10 inch cake pan and bake at 350 degrees F for 30 minutes.
• When cool, slice cake in half horizontally.
• Frost.
• Beat cheese until fluffy.
• Add lemon juice and rind.
• Gradually add sugar and beat until blended; add food coloring. Add reserved 2 tablespoons of grapefruit juice and blend.
• Divide frosting in half and add roughly chopped grapefruit sections to one half.
• Spread this mixture on bottom half of cake.
• Top with several grapefruit sections.
• Cover with other cake layer and frost remainder of cake.
• Garnish with remaining grapefruit sections.

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.

Steps:

• Preheat oven to 350°. Whisk together flour, baking powder and salt. Combine next seven ingredients. Gradually stir flour mixture into yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool., For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit and mint if desired., Freeze option: Omit glaze. Securely wrap cooled cake in plastic and foil; freeze. To use, thaw at room temperature. Prepare glaze; top as directed.

Steps:

• Preheat oven to 350 degrees. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter.
• With a sharp knife, peel the grapefruit, removing all pith, and slice. Arrange the slices to cover the bottom of the pan.
• In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.
• Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired.

Steps:

• Heat oven to 350 degrees and butter a 10-inch springform pan.
• Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, cardamom and salt. Stir in almonds and melted butter until 1/2-inch crumbs form. Store covered in the refrigerator. (You can make the crumb topping up to 5 days in advance.)
• Prepare grapefruit: Line a baking sheet or plate with a double layer of paper towels. Finely grate 1 tablespoon of zest from the grapefruit; set aside.
• Cut top and bottom off grapefruit with a sharp knife, then slice away peel so no white pith remains. Cut out the grapefruit segments by running your knife on the inside edges of each segment, leaving behind the white membranes. Place sections onto the paper-towel-lined pan or plate to dry out slightly. You should have about 1 1/2 cups grapefruit sections. Pull any large sections apart with your hands so they are all in 1-inch or smaller pieces.
• Make the cake: In a medium bowl, whisk sour cream, eggs, vanilla and reserved grapefruit zest. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt. Beat in the softened butter for 10 seconds, then beat in the sour cream mixture until smooth.
• Pour the batter into the prepared springform pan. Spread grapefruit evenly across the top of the cake. Sprinkle the grapefruit very lightly with sea salt, then top with the crumb mixture.
• Bake until springy when touched, and a toothpick inserted in the center comes out with just a few crumbs, 50 to 65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving (at least 2 hours).

Steps:

• Place grapefruit and orange slices on a greased and foil-lined baking sheet. Sprinkle with sugar. Bake at 170° for about 2 hours or until dried (fruit will be slightly tacky). Remove to wire racks. Let stand for 2-3 days or until completely dried., 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 vanilla and lemon zest; mix well. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and grapefruit juice. Beat just until combined., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 21-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, citrus zests and vanilla; beat until smooth., Cut each cake horizontally into two layers. Spread frosting between layers and over top and sides of cake. Garnish with citrus slices.