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Grapefruit Layer Cake

 Grapefruit Layer Cake
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. —Sara Pleso, Sparta, Tennessee
16 ServingsPrep: 45 min. Bake: 30 min. + cooling.

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract

2 of 2

Grapefruit Layer Cake (continued)

Directions

  • 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.
  • 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.
  • 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.
  • In a large bowl, beat cream cheese and butter until fluffy. Add the
  • confectioners’ sugar, citrus peels and vanilla; beat until smooth.
  • 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.
Nutritional Facts: 1 slice (calculated without garnishes) equals 624 calories, 23 g fat (14 g saturated fat), 91 mg cholesterol, 391 mg sodium, 101 g carbohydrate, 1 g fiber, 6 g protein.