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Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner

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“Entered for safe-keeping. From Melissa Winner, Gulfport, MS, as entered in Cuisinart Stand Mixer competition, and later entered on Food Network's Ultimate Recipe Showdown as Ruby Red Grapefruit Cake. I prefer a glaze such as this on my Bundt cakes, so no refrigeration is needed, although Paula Deen likes a cream cheese frosting on hers (see Grapefruit Cake With Icing). This can also be made as two 9-inch layers, which would work better with the cream cheese frosting. Ms. Winner recommends serving with dreamsicle ice cream and a sprig of mint.”
READY IN:
55mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. PREPARE BUNDT CAKE:
  2. Preheat oven to 350 degrees Fahrenheit. Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Recipe #78579.
  3. Sift together flour, sugar, baking powder, baking soda and salt.
  4. Then put mixture into a stand mixer add eggs, and mix until combined.
  5. Then add oil; mix until blended.
  6. Next add grapefruit juice, orange juice, and banana, and mix until smooth and creamy.
  7. Add sour cream and zests; just mix until combined and smooth.
  8. Put cake batter into the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
  9. 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.
  10. PREPARE GLAZE:
  11. Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
  12. Stir in zest and pecans.
  13. Pour glaze on partially cooled cake.
  14. Let cool about 1 hour and serve.

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