GRAPEFRUIT POUND CAKES (COOKING FOR 2)
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
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
GINGER AND PINK GRAPEFRUIT CHEESECAKE
Provided by Dorie Greenspan
Categories Cake Milk/Cream Food Processor Mixer Egg Ginger Dessert Bake Wedding Cream Cheese Grapefruit Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.
- Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.
- Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
- For filling:
- Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
- Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
- Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.
- For topping:
- Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead Can be prepared 8 hours ahead. Chill, changing towels as needed.
- Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead Can be made 1 hour ahead. Chill.
GRAPEFRUIT-POPPY SEED LOAF CAKE WITH YOGURT GLAZE
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Provided by Claire Saffitz
Categories Bon Appétit Cake Grapefruit Winter Poppy Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 8 1/2-by-4 1/2-inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
- Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
- Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
- Do Ahead
- Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.
AHI GRAPEFRUIT POKE
Winter months are perfect for peak season Florida Grapefruit. This versatile super fruit enriches the flavour of both sweet and savoury dishes - adding sweetness, a pop of colour and flavour. While Florida's climate is perfect for nurturing fresh flavour, its subtropical growing conditions that mean heavy rains, intense sunshine and sandy soil can create imperfections on grapefruit skin. So don't judge a book by a cover - pick a grapefruit with skin blemishes and bruising. Florida Grapefruit also has a thinner peel than most other types, so you get even more juicy flesh with every bite. Once you've found the perfect pick, try this recipe and create a grapefruit-inspired poke.
Provided by Mary Jenny
Categories Fruit
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Zest and segment the grapefruits; set aside.
- Whisk soy sauce, sesame oil and 2 tbsp of zest. Combine with ahi in a metal bowl.
- Add scallions and sesame seeds and toss to combine. Cover and put in fridge to marinate for one hour.
- Remove mixture from fridge; toss with avocado and grapefruit segments. Serve on its own or with rice.
Nutrition Facts : Calories 448.8, Fat 25, SaturatedFat 4.2, Cholesterol 43.1, Sodium 2064.2, Carbohydrate 26.4, Fiber 7.6, Sugar 1.5, Protein 34
PINK GRAPEFRUIT YOGURT CAKE
Make and share this Pink Grapefruit Yogurt Cake recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set pan aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula. Whisk in the eggs-you can do all three at once. Mix until smooth and then add in the vanilla and stir again.
- Add the flour mixture to the wet ingredients. Mix just until flour is just incorporated.
- Add the oil and mix well. It might take a minute to get the oil mixed in, but it will.
- Pour the batter into your prepared cake pan. Bake for 25-30 minutes, until your cake tester comes out clean and the springs back when lightly touched in the center.
- Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is cooking make the syrup and glaze.
- For the syrup, in a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.
- For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice, if it is too runny, add more sugar.
- Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak inches Let the cake cool to room temperature and then add the glaze. Drizzle over the top of the cake.
Nutrition Facts : Calories 218.2, Fat 7.5, SaturatedFat 0.8, Cholesterol 52.9, Sodium 126.9, Carbohydrate 35, Fiber 0.4, Sugar 22.9, Protein 3.2
PINK GRAPEFRUIT CHEESECAKE
Cheesecake from a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic. Give it a try. You'll be amazed at the results! -Krista Lanphier, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil. Starting with a long side, fold up foil to create a 1-in.-wide strip; roll into a coil. Place in slow cooker to form a rack for the cheesecake., In a small bowl, mix cracker crumbs, 1 tablespoon sugar, zest and ginger; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and grapefruit juice. Add eggs and beat on low speed just until combined., Pour into crust. Place springform pan on top of coil. Cover slow cooker with a double layer of paper towels; place lid securely over towels. Cook, covered, on high 2 hours. Do not remove lid; turn off slow cooker and let cheesecake stand, covered, in slow cooker 1 hour. Center of cheesecake will be just set and top will appear dull. , Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, garnish with fruit.
Nutrition Facts : Calories 515 calories, Fat 37g fat (21g saturated fat), Cholesterol 171mg cholesterol, Sodium 404mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 0 fiber), Protein 8g protein.
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