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

Name: Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 cake, 12 serving(s)
Ingredients: Baker's Joy (or use Recipe #78579 #78579) or nonstick baking spray with flour, as needed (or use Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579); 2 1/2 cups flour, sifted; 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 banana, smashed; 1/2 cup ruby red grapefruit juice, freshly squeezed; 1/2 cup orange juice, freshly squeezed; 12 ounces sour cream; 2 tablespoons orange zest; 1 teaspoon grapefruit zest; 1/4 cup grapefruit juice; 2 cups confectioners' sugar; 1 tablespoon orange zest; 1 tablespoon grapefruit zest; 1/4 cup pecans, finely chopped

Submitted by KateL

"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 Recipe #324804). 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."

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photo by JackieOhNo!

Ready In:: 55mins
Ingredients:: 19
Yields:: 1 cake
Serves:: 12

ingredients

CAKE
Baker's Joy (or use Recipe #78579 #78579) or nonstick baking spray with flour, as needed (or use Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579)
2 ¹⁄₂ cups flour, sifted
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 banana, smashed
¹⁄₂ cup ruby red grapefruit juice, freshly squeezed
¹⁄₂ cup orange juice, freshly squeezed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest
GRAPEFRUIT-ORANGE GLAZE
¹⁄₄ cup grapefruit juice
2 cups confectioners' sugar
1 tablespoon orange zest
1 tablespoon grapefruit zest
¹⁄₄ cup pecans, finely chopped

directions

PREPARE BUNDT CAKE:
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.
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 juice, orange juice, and banana, and mix until smooth and creamy.
Add sour cream and zests; just mix until combined and smooth.
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.
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.
PREPARE GLAZE:
Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
Stir in zest and pecans.
Pour glaze on partially cooled cake.
Let cool about 1 hour and serve.

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Reviews

A bit of effort involved, but so worth it! I made this exactly as posted. It was a little time-consuming, though, between zesting and juicing. Even though I sprayed my tube pan liberally with Baker's Joy, it stuck a little bit when removing from the pan. The cake is incredibly moist and spongy, and the glaze takes it over the top. I probably ended up adding 1/2 cup or so of grapefruit juice to the glaze to get it to a pouring consistency. This is a real keeper! Made for Culinary Quest 2014.

JackieOhNo!