Name: Ruby Red Grapefruit Cake
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 8 to 10 servings
Ingredients: 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; 1/4 cup grapefruit juice; 2 cups confectioners' sugar; 1 tablespoon orange zest; 1 tablespoon grapefruit zest; 1/4 cup finely chopped pecans

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.