ACE'S RUBY RED GRAPEFRUIT AND ORANGE CAKE BY MELISSA WINNER
Entered for safe-keeping. From Melissa Winner, Gulfport, MS, as entered in Cuisinart Stand Mixer competition, and later entered on Food Network's Ultimate Recipe Showdown as Ruby Red Grapefruit Cake. I prefer a glaze such as this on my Bundt cakes, so no refrigeration is needed, although Paula Deen likes a cream cheese frosting on hers (see Recipe #324804). This can also be made as two 9-inch layers, which would work better with the cream cheese frosting. Ms. Winner recommends serving with dreamsicle ice cream and a sprig of mint.
Provided by KateL
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE BUNDT CAKE:.
- Preheat oven to 350 degrees Fahrenheit. Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Recipe #78579.
- 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 juice, orange juice, and banana, and mix until smooth and creamy.
- Add sour cream and zests; just mix until combined and smooth.
- Put cake batter into 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.
- PREPARE GLAZE:.
- Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
- Stir in zest and pecans.
- Pour glaze on partially cooled cake.
- Let cool about 1 hour and serve.
Nutrition Facts : Calories 582.1, Fat 27.7, SaturatedFat 5.8, Cholesterol 66, Sodium 294.8, Carbohydrate 80.2, Fiber 1.4, Sugar 56.9, Protein 5.7
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