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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 16 |
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I grew up in Florida where we had 10 grapefruit trees and were constantly trying to use the fruit in different ways. This luscious cake was one of my grapefruit experiments. A nice, bright citrus taste shines through in every moist bite. âSara Pleso, Sparta, Tennessee Ingredients:
oven-dried citrus slices: |
2 grapefruit slices |
2 orange slices |
1 teaspoon sugar |
cake: |
3/4 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
1/2 teaspoon grated lemon peel |
3 cups cake flour |
3 teaspoons baking powder |
3/4 teaspoon salt |
1/4 teaspoon baking soda |
3/4 cup 2% milk |
1/2 cup white grapefruit juice |
frosting: |
3 packages (two 8 ounces, one 3 ounces) cream cheese, softened |
2 tablespoons butter, softened |
8 cups confectioners' sugar |
2 tablespoons plus 2 teaspoons grated grapefruit peel |
2 teaspoons grated lemon peel |
2 teaspoons grated orange peel |
1/2 teaspoon vanilla extract |
Directions:
1. Place grapefruit and orange slices on a greased and foil-lined baking sheet. Sprinkle with sugar. Bake at 170° for about 2 hours or until dried (fruit will be slightly tacky). Remove to wire racks. Let stand for 2-3 days or until completely dried.
2. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon peel; mix well. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and grapefruit juice. Beat just until combined.
3. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 21-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
4. In a large bowl, beat cream cheese and butter until fluffy. Add the confectionersâ sugar, citrus peels and vanilla; beat until smooth.
5. Cut each cake horizontally into two layers. Spread frosting between layers and over top and sides of cake. Garnish with citrus slices. Yield: 16 servings.
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