Ingredients
Cake:
- 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
Directions
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.
Glaze Sauce:
- 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 45 reviews
By DocNate
Fort Lauderdale, FL
on June 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have no idea why all the negative reviews... I've made the cake a few times and it was a big hit each time. I've made it with and without the banana and frankly there was no difference. I think a lot of people have either bad oven thermometers or poor fitting doors (or they open the door too much
By atolad_12843367
Providence, 79
on May 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I, and 3 of my friends tried it and it was a total flop. I baked it double the required time, and the tester finally came out dry. However, as it cooled
it sank and was not cooked at all. It looked like dough. I feel the measurements were wrong. It was an exceptionally runny batter and way too much fats.
Ann
By laura.willey-st...
Bridgeville, DE
on March 16, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Not particularly sold on this. I cut down the oil to 1/2 cup and it was still too moist. Yeah, there is such a thing as a cake that's too moist! Tasted the banana more than the grapefruit. Doubt I'll make it again. You could probably do with even less oil. Maybe even substitute butter for some flavor......? Good luck with it!
Read all 45 reviews