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Ruby Red Grapefruit Cake Recipe

Ruby Red Grapefruit Cake

Recipe courtesy Melinda Winner

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on June 12, 2012

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    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

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  • on May 02, 2010

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    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

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  • on March 16, 2010

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    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!

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  • on March 12, 2010

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    I used fresh rosemary, no banana, some yogurt and sour cream to total 12 oz in the cake and then used only grapefruit and rosemary (no orange for the glaze. It turned out moist and very flavorful. For those who like rosemary and are a bit daring, I highly recommend.

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  • on September 07, 2009

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    A friend made this for our Bunco Group, I have since made it for a family get- together and am planning on making it again for a family reunion. In fact I plan on making two, one for the family picnic and one to take to our families home.. When hearing what kinda of cake my friend made, I was very doubtful I would like it. I LOVED IT!! This is very good with coffee in AM and with a glass of mild in the PM. It is so moist & flavorful..I would recommend it to anyone!!

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  • on March 08, 2009

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    I made this recipe as written with the exception of only adding 1/2 cup oil. I baked it for 47 minutes. It turned out moist and flavorful; just banana flavor, rather than citrus. The glaze was very good on it. I think I'll try it again without adding the banana.

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  • on February 24, 2009

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    I followed other reviewers and used less oil and more grapefruit zest. The cake was very moist and tasty. Next time I will try the suggestion of using some lemon concentratemto increase the citrus flavor.

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  • on February 23, 2009

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    Like Linda's, my cake was doughy towards the center. I'm surprised there weren't more comments like that. I put it back in the oven, but it did no good. The part that wasn't doughy was good though. I don't know how she got so many 5 star ratings. Carol

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  • on February 14, 2009

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    I was anxious to try this cake considering I love grapefruit. Even using more zest than called for in the cake and glaze, the grapefruit essence was not as strong as I would have liked. My cake was also doughy towards the center. Great idea though...

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  • on February 09, 2009

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    I tried the cake last night and was not impressed. When I saw the cake being made on the showdown I knew I had to make this cake. I cut back on the oil to 2/3 cup the cake was still moist a cup would have been too much. The flavors were not strong, it needs some lemon extract in it. Sorry, not a winner with me.

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