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Aces Ruby Red Grapefruit And Orange Cake By

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Ingredients

Adjust Servings:
baker's joy (or use recipe #78579 #78579) or nonstick baking spray with flour as needed (or use pan release professional pan coating (better than pam spray!) #78579)
2 1/2 cups flour sifted
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 banana smashed
1/2 cup ruby red grapefruit juice freshly squeezed
1/2 cup orange juice freshly squeezed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest

Nutritional information

582.1
Calories
248 g
Calories From Fat
27.7 g
Total Fat
5.8 g
Saturated Fat
66 mg
Cholesterol
294.8mg
Sodium
80.2 g
Carbs
1.4 g
Dietary Fiber
56.9 g
Sugars
5.7 g
Protein
180g
Serving Size (g)
12
Serving Size

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Aces Ruby Red Grapefruit And Orange Cake By

Features:
    Cuisine:

    A bit of effort involved, but so worth it! I made this exactly as posted. It was a little time-consuming, though, between zesting and juicing. Even though I sprayed my tube pan liberally with Baker's Joy, it stuck a little bit when removing from the pan. The cake is incredibly moist and spongy, and the glaze takes it over the top. I probably ended up adding 1/2 cup or so of grapefruit juice to the glaze to get it to a pouring consistency. This is a real keeper! Made for Culinary Quest 2014.

    • 75 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Ace’s Ruby Red Grapefruit and Orange Cake by Melissa Winner,Entered for safe-keeping. From Melissa Winner, Gulfport, MS, as entered in Cuisinart Stand Mixer competition, and later entered on Food Network’s Ultimate Recipe Showdown as Ruby Red Grapefruit Cake. I prefer a glaze such as this on my Bundt cakes, so no refrigeration is needed, although Paula Deen likes a cream cheese frosting on hers (see Recipe #324804). This can also be made as two 9-inch layers, which would work better with the cream cheese frosting. Ms. Winner recommends serving with dreamsicle ice cream and a sprig of mint.,A bit of effort involved, but so worth it! I made this exactly as posted. It was a little time-consuming, though, between zesting and juicing. Even though I sprayed my tube pan liberally with Baker’s Joy, it stuck a little bit when removing from the pan. The cake is incredibly moist and spongy, and the glaze takes it over the top. I probably ended up adding 1/2 cup or so of grapefruit juice to the glaze to get it to a pouring consistency. This is a real keeper! Made for Culinary Quest 2014.


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    Steps

    1
    Done

    Prepare Bundt Cake:

    2
    Done

    Preheat Oven to 350 Degrees Fahrenheit. Spray a Large Bundt Pan or 10-Inch Tube Pan With Nonstick Baking Spray With Flour Like Baker's Joy, or Use Recipe #78579.

    3
    Done

    Sift Together Flour, Sugar, Baking Powder, Baking Soda and Salt.

    4
    Done

    Then Put Mixture Into a Stand Mixer Add Eggs, and Mix Until Combined.

    5
    Done

    Then Add Oil; Mix Until Blended.

    6
    Done

    Next Add Grapefruit Juice, Orange Juice, and Banana, and Mix Until Smooth and Creamy.

    7
    Done

    Add Sour Cream and Zests; Just Mix Until Combined and Smooth.

    8
    Done

    Put Cake Batter Into the Prepared Pan and Bake For About 35 to 45 Minutes or Until a Toothpick Inserted in the Center Comes Out Clean.

    9
    Done

    When Done Turn Pan Onto Serving Platter Let Stand About 15 Minutes Then Poke Small Holes in Top. use a Straw; Be Neat About It.

    10
    Done

    Prepare Glaze:

    11
    Done

    Mix Juice and Sugar Until Combined. If It Is Too Thick Add More Juice a Tablespoon at a Time.

    12
    Done

    Stir in Zest and Pecans.

    13
    Done

    Pour Glaze on Partially Cooled Cake.

    14
    Done

    Let Cool About 1 Hour and Serve.

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    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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