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Fresh Grapefruit Cake (D)
Serves: 8-10

2/3 cup butter or margarine
1 3/4 cup sugar
2 eggs
3 cups sifted cake flour
1/2 tsp. salt
2-1/2 tsp. baking powder
1/2 cup grapefruit juice
3/4 cup milk
1 tsp. grated grapefruit rind
1-1/2 tsp. vanilla extract

Grapefruit Frosting:
1-1/2 cup sugar
2 egg whites
1 tbsp. light corn syrup
1/8 tsp. salt
1/3 cup grapefruit juice
1 tbsp. grated grapefruit rind
2 tsp. vanilla

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture. Alternate with grapefruit juice, beginning and ending with flour mixture.

Gradually add milk. Stir in grapefruit rind and vanilla extract; mix well.

Pour batter into two greased and floured 9" round cake pans. Bake at 350°F for 25 minutes. Cool in pans for 10 minutes; remove from pans. Cool completely on wire rack.

Spread frosting between layer and on top and sides of cake.

Combine first 5 ingredients in top of double boiler. Beat at low speed of an electric mixer for 30 seconds or just until mixed. Place over boiling water; beat constantly at high speed for 7 minutes or until stiff peaks are formed. Remove from heat.

Add grapefruit rind and vanilla; heat 1 or 2 minutes or until frosting is thick enough to spread.

Posted by Ron and Lori Chazen

Nutritional Info Per Serving: N/A