Grapefruitcakewithicing Food

FRESH GRAPEFRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and grapefruit zest. Beat in the flour mixture alternately with the grapefruit juice and milk. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

FRESH GRAPEFRUIT CAKE

Steps:

• 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 zest and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk. , Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand bowl; gradually add the grapefruit juice, zest and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.

GRAPEFRUIT CAKE WITH ICING

Steps:

• Preheat oven at 350 degrees F.
• Line cake pan with waxed paper and spray with nonstick oil.
• Sift together flour, sugar, baking powder and salt into a mixing bowl.
• Make a well in the center for dry ingredients.
• Add water, oil, zest, grapefruit juice and egg yolks.
• Beat until smooth.
• Beat egg whites and cream of tartar separately until whites are stiff but not dry.
• Gradually fold egg whites into flour mixture with a rubber spatula until just blended.
• Do not stir the mixture.
• Pour batter into prepared cake pan.
• Bake for 25 minutes or until cake springs back when gently touched with a finger.
• Invert pan on cake rack to cool.
• Run spatula around edge of cake.
• Carefully remove from pan.
• With a serrated knife, gently cut layer in half.
• Icing:.
• Let cream cheese soften to room temperature.
• Beat cheese until fluffy.
• Add grapefruit juice and zest.
• Gradually blend in sugar.
• Mix until well blended.
• Add food coloring.
• Crush several grapefruit sections to measure 2 teaspoons.
• Blend into frosting.
• Spread frosting on bottom half of cake.
• Top with several grapefruit sections.
• Cover with second layer of cake.
• Frost top and sides.
• Garnish with remaining grapefruit sections.

GRAPEFRUIT CAKE

Steps:

• Zest 1 grapefruit to make 2 teaspoons zest; set aside. Peel and segment grapefruits; set aside. Squeeze juice from remaining pulp, reserving 1/2 cup plus 1 tbsp.; set aside.
• Heat oven to 350°. Butter and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, and salt; set aside. Into a large bowl, beat remaining butter and sugar with a handheld mixer until fluffy. Beat in eggs one at a time. Add 1/2 cup of the reserved juice, milk, and vanilla; stir. Add flour mixture; stir until combined. Line bottom of pan with half the reserved grapefruit; add batter; smooth top with a spatula. Bake until a toothpick inserted into the cake comes out clean, 40-45 minutes; let cool.
• In a large bowl, beat reserved zest, remaining juice, and cream cheese until fluffy. Add confectioners' sugar 1/2 cup at a time; beat until smooth. Spread frosting over cake; top with the remaining grapefruit segments. Chill.

GRAPEFRUIT & POPPY SEED CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.
• Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.
• Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.