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.
Provided by KateL
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE BUNDT CAKE:.
- 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.
- 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 juice, orange juice, and banana, and mix until smooth and creamy.
- Add sour cream and zests; just mix until combined and smooth.
- 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.
- 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.
- PREPARE GLAZE:.
- Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
- Stir in zest and pecans.
- Pour glaze on partially cooled cake.
- Let cool about 1 hour and serve.
Nutrition Facts : Calories 582.1, Fat 27.7, SaturatedFat 5.8, Cholesterol 66, Sodium 294.8, Carbohydrate 80.2, Fiber 1.4, Sugar 56.9, Protein 5.7
RUBY RED GRAPEFRUIT CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 20
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.
RUBY GRAPEFRUIT GRANITA
A granita can be made from any kind of fruit juice of your liking and makes a refreshing dessert in any season. Including a bit of grapefruit pulp here makes this rendition burst with bright flavor.
Provided by David Tanis
Categories ice creams and sorbets, ice dishes, dessert
Time 4h20m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Halve the grapefruits crosswise, and squeeze juice into a large wide bowl, allowing any pulp to fall in. Use a teaspoon to pluck out any seed or pith in the bowl.
- Whisk in sugar until completely dissolved. Pour mixture into a low baking dish to a depth of 1/2-inch. (A 9-by-13-inch baking dish will work.) Place the dish in the freezer for at least 4 hours or overnight, until frozen solid. The frozen mixture will look like packed snow.
- Use a fork to smash the frozen mixture into rough chunks and transfer to 6 serving glasses. Place glasses in the freezer until serving time. If desired, add 1/2 teaspoon orange flower water per glass.
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