ACE'S RUBY RED GRAPEFRUIT AND ORANGE CAKE BY MELISSA WINNER

Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner image

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

Ingredients

Baker's Joy (or use Recipe #78579 #78579) or nonstick baking spray with flour, as needed (or use Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579)
2 1/2 cups flour, sifted
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 banana, smashed
1/2 cup ruby red grapefruit juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest
1/4 cup grapefruit juice
2 cups confectioners' sugar
1 tablespoon orange zest
1 tablespoon grapefruit zest
1/4 cup pecans, finely chopped

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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