- 2/3 cup butter or margarine
- 1-3/4 cups sugar
- 2 eggs
- 3 cups cake flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh grapefruit juice
- 3/4 cup milk
- 1 teaspoon grated grapefruit peel
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups sugar
- 2 egg whites
- 1 tablespoon light corn syrup
- 1/8 teaspoon salt
- 1/3 cup fresh grapefruit juice
- 1 tablespoon grated grapefruit peel
- 2 teaspoons vanilla extract
- In a large mixing bow, cream butter. Gradually add sugar; beat well. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice, beginning and ending with flour mixture. Gradually add milk. Stir in peel and vanilla; mix well. Pour batter into 2 greased and floured 9-in. round cake pans. Bake at 350° for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove to a wire rack to cool completely. For frosting, combine first five ingredients in the top of a double boiler. Beat at low speed with a portable electric mixer for 30 seconds. Place over boiling water; beat constantly at high speed 7 minutes or until stiff peaks form. Remove from heat; add grapefruit peel and vanilla; beat 1-2 minutes or until the frosting is thick enough to spread. Spread between layers and frost entire cake. Yield: 12-16 servings.
Reviews forFresh Grapefruit Cake
"I too could not get the icing temp to reach 160 without burning to the pan, it wouldn't go past 130 degrees."
"I made this cake because I had a lot of grapefruits that needed to be used up and wanted to try something different. The cake itself turned out nice as far as texture and density. The icing did not hold up well. The flavor of grapefruit in a cake is simply not good. I am open to trying new recipes but I do not recommend this. Especially after making a special trip to the store for cake flour, bummer."
"I was sooooo disappointed. It is a lot of work for a cake that was rather dry and tasteless. I have a gas stove so low heat is a little subjective and my candy thermometer is functional but I couldn't get this to 160 degrees without the frosting on the bottom of my pan starting to burn. This is the first time I've made something from Taste of Home that I truly questioned how this could be a prize winner. It was fun to try something new though."
"Not sure why the previous reviewer had such a failure. I've baked this cake several times and it always turned out light as a feather and my family loves the frosting. It's strange how experiences differ so much."
"Delicious and unusual. I can almost guarantee that if you take this cake to a gathering it will be the only one of its kind. I always print this recipe to hand out to those who ask for it -- someone always does!"