Fresh Grapefruit Cake Recipe2019-03-08
Once thought as the forbidden fruit, Grapefruit wasn’t a very popular fruit when it was first introduced to the Americas mostly because of its acrid taste and not so appetizing white color. It was introduced to the market a few times – all unsuccessful – until the Red variety was discovered in 1906.
The sweet and less acidic Ruby Red variety was such a success that it got patented in 1929. This variety breathed life into the flagging grapefruit industry.
- Grapefruits can help you keep hydrated as it contains 92% water.
- More bitter than that of oranges, the pith of grapefruit contains high nutrients and antioxidants, plus is a soluble fiber.
- Grapefruit is known for lowering LDL or bad cholesterol levels by as much as 15.5%. However, people who are taking medication must take caution and check with their doctors regarding medication interactions.
How to make a Grapefruit Cake
Cook Time: 1 hr 55 mins
Yields: 12 servings
- 2/3 cup butter, softened
- 1 3/4 cups white sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon grated grapefruit zest
- 1/2 cup fresh Pittman & Davis Grapefruit juice
- 3/4 cup milk
- 3 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.