Grapefruit Pound Cake

Image from Cooking Light, Jan. 2012

Grapefruit. I love grapefruit. Grapefruits are actually hybrids, a cross made between an orange and a pummelo.   I especially love Pink and Ruby grapefruits over the White grapefruit because they are sweeter. The White grapefruit isn't bad, just more tangy and less sweet then the pink/red fleshed grapefruits.  I bought way too many grapefruits so I decided to use some and make a pound cake.   Enjoy this light and tasty recipe.

Ingredients: 2 c flour, 1 tsp baking powder, sea salt, 1 2/3 cups sugar, 6 TBSP butter, 6 oz. cream cheese, 2 eggs*, .25 c canola oil, 2 TBSPs grapefruit rind*, .5 tsp pure vanilla .5 c milk, .5 c fresh grapefruit juice, 1.25 c powdered sugar


Instructions: (1) Preheat oven to 325 and coat a bundt, tube, or bread loaf pan with cooking spray. (2) Measure out flour to roughly 2 cups and level. Combine flour, baking powder, 1/2 tsp salt to a bowl and stir well. (3) Cream sugar, butter, and cream cheese in a mixing bowl until light and fluffy. Add eggs and mix well. Beat in oil, grapefruit rind, and vanilla.  (4) Add flour mixture and milk to egg mixture alternately, ending with flour mixture. Spoon batter into prepared pan and bake for 1 hour or until toothpick comes out with a few moist crumbs clinging to it. Cook on wire rack before inverting. Cool completely. (5) Place grapefruit juice in a saucepan over med-high heat and bring to a boil. Reduce to about 3 TBSP of sauce and cool slightly. Stir in powdered sugar and 1/8 tsp of salt and drizzle over cake.

*Room Temperature eggs work best.
*I usually add more than 2 TBSP of grated grapefruit rind and more grapefruit juice for the icing. I used ruby grapefruits over the white grapefruits.