Grapefruit Pecan Cake - 13x9

1 1/2h
Prep Time
20-25m
Cook Time
1h 20m
Ready In


"Recipe from Southern Living, March 2014. Note: Prep time includes time to toast pecans in a medium-hot iron skillet, and time for cake to cool before frosting."

Original is 12 servings
  • CAKE
  • FROSTING

Nutritional

  • Serving Size: 1 (190.8 g)
  • Calories 664.5
  • Total Fat - 30.6 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 97.3 mg
  • Sodium - 533.8 mg
  • Total Carbohydrate - 90.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 73.2 g
  • Protein - 9.9 g
  • Calcium - 207 mg
  • Iron - 0.7 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Grate zest from grapefruit to equal 3 tablespoons. Cut grapefruit in half, and squeeze juice to equal 1/2 cup PLUS 2 tablespoons.

PREPARE CAKE


Step 2

Preheat oven to 350F (Pyrex).

Step 3

Stir together 1/2 cup grapefruit juice, 1/2 cup water, and melted butter in a small bowl. Set aside.

Step 4

Stir together flour, sugar, baking soda, salt and cinnamon in a large bowl.

Step 5

Stir in pecans, buttermilk, eggs, and remaining zest.

Step 6

Stir in juice/water/butter mixture until smooth.

Step 7

Pour batter into a 13x9 inch pan sprayed with baking spray.

Step 8

Bake at 350F (Pyrex) for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour before frosting.

PREPARE FROSTING


Step 9

Beat cream cheese and softened butter at medium speed with an electric mixer for 1-2 minutes or until creamy.

Step 10

Add vanilla and remaining 2 tablespoons grapefruit juice and 1 tablespoon zest, and beat until blended.

Step 11

Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.

Tips


  • Prepare 1 ruby red grapefruit (3 tablespoons zest (divided) and 1/2 cup PLUS 2 tablespoons juice; see ingredient list)
  • 13x9 Pyrex baking dish
  • Baking spray (containing flour)

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