Texas Ruby Red Grapefruit Cake with a Hint of Mint Recipe

Pittman & Davis

The United States is the leading country when it comes to grapefruit production and nearly half of the grapefruits being sold world-wide are produced in the U.S. But did you know that this was not always the case?

Back in 1823 when grapefruit was first introduced to Florida, people didn’t want anything to do with it. Because of its unappetizing color and overly sour taste, grapefruit did not pass the initial scrutiny of farmers and consumers.

Thanks to the Texans who never gave up on grapefruit, a miraculous mutation – and possibly the most popular mutation that happened in the history of fruits – gave birth to the sweet Ruby Red Texas grapefruit which was discovered in 1929. This mutation gave birth to the booming grapefruit industry in Texas. Because of the variety’s popularity, millions of dollars were invested and spent by scientists trying to breed a much sweeter and redder version of the first Ruby Red Grapefruit that was discovered; a popular variety is the Rio Red Grapefruit.

How to make a Texas Ruby Red Grapefruit Cake with a Hint of Mint

Prep time: 1 hrs 30 min

Cook time: 45 min

Serves: 10 to 12


  • 2 cups cake flour
  • 1 ½ cups granulated sugar, divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 eggs, separated
  • 2/3 cup canola oil
  • 2/3 cup plus 1 tablespoon fresh squeezed Pittman & Davis Grapefruit juice, divided
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla
  • teaspoon cream of tartar
  • 1 ½ cups powdered sugar
  • 1 teaspoon fresh mint, minced


  1. Preheat the oven to 350 degrees. Butter and flour a 10-inch bundt pan. Set aside.
  2. In a large bowl, sift together flour, 1 cup granulated sugar, baking powder and salt. Set aside.
  3. In a small bowl, mix together egg yolks, oil, 2/3 cup grapefruit juice, lemon zest and vanilla. Mix this mixture into the flour mixture until smooth.
  4. In yet another large bowl, beat the egg whites with the cream of tartar until it forms soft peaks. Gradually add the remaining 1/2 cup sugar one tablespoon at a time and beat until it forms stiff peaks.
  5. Gently fold the egg whites into the cake batter and spoon it into the prepared cake pan.
  6. Bake for 40 to 45 minutes or until golden and tester comes out clean. Let the cake cool in the pan for 10 minutes and then invert it onto the serving plate. Set aside to cool completely.
  7. For the icing, combine the powdered sugar, 1 tablespoon grapefruit juice and mint. Add powdered sugar and/or juice to get the consistency you want. Drizzle the icing over the cooled cake and serve.

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