Saturday, February 14, 2009

Grapefruit Cake

No- it isn’t healthy, which is what everyone always asks me. After Jessica confirmed that it was NOT healthy, she tried a piece—and loved it! It is the perfect cake during grapefruit season!
2/3 cup butter, softened
1 ¾ cups sugar
2 eggs
1 ½ tsp. vanilla extract
1 tsp. grated grapefruit peel
3 cups cake flour (or 3 cups regular flour minus 6 tbls.)
2 ½ tsp. baking powder
½ tsp. salt
½ cup fresh squeezed grapefruit
¾ cups milk
Citrus Frosting (see below)
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each additions. Stir in vanilla and peel; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk. Pour batter into 2 greased and floured 9-in. baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Citrus Frosting
3 cups powdered sugar
1/3 cup butter
About 2-3 tbls. lemon juice (bottled is fine). If it is still a little dry, add a tbls. of milk.

Mix powdered sugar and butter. Stir in lemon juice. When cooled, frost the first layer of cake. Then put the second layer on and frost.

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