Recipe courtesy of Melinda Winner

Ruby Red Grapefruit Cake

  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 35 min
  • Inactive: 1 hr 15 min
  • Cook: 45 min
  • Yield: 8 to 10 servings
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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

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

Directions

  1. Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. This could be a layer cake with cream cheese icing.

Glaze Sauce:

  1. Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.
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