 |
Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
Ingredients:
nonstick baking spray |
2 1/2 cups all-purpose flour |
2 cups white sugar |
1 teaspoon baking powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon kosher salt |
3 eggs |
1 cup canola oil |
1/2 cup freshly squeezed ruby red grapefruit juice |
1/2 cup freshly squeezed florida orange juice |
1 banana, smashed |
12 ounces sour cream |
2 tablespoons orange zest |
1 teaspoon grapefruit zest |
glaze sauce, recipe follows |
1/4 cup grapefruit juice |
2 cups confectioners' sugar |
1 tablespoon orange zest |
1 tablespoon grapefruit zest |
1/4 cup finely chopped pecans |
Directions:
1. Cake:
2. Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
3. Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
4. Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
5. When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
6. This could be a layer cake with cream cheese icing.
7. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
8. Glaze Sauce:
9. Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.
|
|