- 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
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- 1/4 cup grapefruit juice
- 2 cups confectioners' sugar
- 1 tablespoon orange zest
- 1 tablespoon grapefruit zest
- 1/4 cup finely chopped pecans
Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.